Healthy Crock Pot Chili Recipe

Crock Pot Chili is thick, hearty, and full of flavor! A few minutes of prep and slow cooking makes the perfect chili full of tender beef and healthy vegetables. Serve with your favorite toppings when the weather turns chilly. Great for a crowd!

Crock Pot Chili

Chili is a favorite dish in in my family. I cook it for when the weather turns cold or when I am having friends over because EVERYONE LOVES IT!

Slow cooking in the crock pot all day allows all the ingredients to mix with each giving the chili tons of flavor.

Also, what’s better than throwing all the ingredients into the crock pot in the morning and coming home to a cooked meal!? Not much!

Some of my other favorite chili recipes include my Rotel chili, my copycat Cincinnati chili, and this black eyed pea chili.

Ingredients Needed

Ground beef – I like to use 93/7 ground beef but you can also use ground turkey!

Tomatoes – Use a combination of diced tomatoes, chopped tomatoes, and tomato sauce.

Kidney beans – Dark red kidney beans are my favorite but you can also use white cannellini beans or northern beans.

Spices – Bay leaves, Mexene chili powder, salt and pepper.

Vegetables – Onion, carrot, celery, green bell peppers, and garlic.

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How to Make Chili in a Crock Pot

First: Brown the ground beef until no longer pink. Drain fat if desired. Add to crock pot.

Second: Add the chopped veggies, tomatoes, and spices. Cover and cook low for 4 hours or high for 2 hours.

Third: Add the beans and stir. Cook for another 3-4 hours on low or 1 more hour on high. Serve warm!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

Leftover chili will keep in the fridge for 4 days or you can freeze it for up to 3 months. This is great for meal prep days. Chili stays good for a long time!

Great Chili Toppings

• avocado
• sour cream
• cheese (cheddar, pepper jack)
• cilantro
• lime
• bacon
• corn chips, tortilla chips or strips
• crackers
• green onions
• jalapeños – pickled or fresh
• hot sauce
• beer

Can I use dried beans?

Originally I wanted to post this with dried beans because they work well with the slow cooker. Dried beans are cheaper but require a little extra work.

If you want to use dried beans, rinse and soak them overnight. Then add them along with the meat in the crock pot.

If you don’t have time to soak overnight, rinse and boil them in water for 2 hours. Then drain and rinse before adding to crockpot.

Leave out the beans and double up on the meat and tomatoes if you want a paleo or keto chili recipe!

Can I use this recipe without a crock pot?

Of course you can. I love a crock pot for this recipe because it’s hands off but feel free to use your own large pot and cook on the stove top. I love my dutch oven because it keeps the heat evenly.

If you want to cook it on the stove top, just follow the directions and simmer on low for 2-3 hours. Stir often to avoid hot spots and scorching.

You can also make it in the instant pot!

Can you cook chili overnight in a crockpot?

Unless you only sleep 4-5 hours each night I would not recommend it. There is a possibility that it will burn.

If you need it first thing in the morning, I would recommend cooking it the day before and then placing it on warm right before you go to bed. But no longer than 7 hours.

Check out my other slow cooker recipes, include the best crockpot soup recipes for fall and winter!

Serving Suggestions

• on tacos
• over fries with cheese
• chili hot dogs in crock pot
• over spaghetti instead of meat sauce
• with rice
• on nachos
• stuffed baked potatoes
• cornbread or biscuits

Tips for No Leftovers

• If you want a spicy chili, add some green chilies, jalapeños, or a pinch of cayenne pepper. I love to add a tablespoon of juice from a jar of pickled jalapeños.
• Adding a cup of corn or black beans will add more flavor and texture.
• Add 1 ounce of chocolate (baking chocolate or a tablespoon of cocoa powder) to the pot to enhance the flavor of the cayenne and chili powder.
• If it’s too thick, add a cup of beef broth.
• To avoid mushy beans, make sure you are adding canned beans later in the cooking process.
• For more flavor, add the spices when you brown the beef to allow the flavors to develop faster.
• Don’t overcrowd the pan when cooking the beef. You want it to brown and not steam.
• Cook the onions in a little bit of olive oil before adding the ground beef to brown.
• Substitute crushed tomatoes for diced tomatoes if you don’t want large tomato pieces. You can also substitute tomato juice for the sauce.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This hearty crockpot chili recipe is thick, flavorful and can be made to suit a gluten free, keto, paleo, or whole 30 diet. Talk about the perfect comfort food!!

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