Crockpot chili is one of those dishes that makes everything feel right in the world. There’s something about slow-simmered ingredients melding together for hours that brings out a comforting, heartwarming aroma in the kitchen.
Whether you’re making it on a chilly fall afternoon or craving something hearty on a weeknight, this chili never disappoints. The best part? It’s ridiculously easy to make and can be customized to your taste. You can pair it with Keto Greek Cucumber Salad and Keto Cajun Shrimp Caesar Salad.
This recipe uses simple, pantry-friendly ingredients like ground beef, beans, tomatoes, and spices, but the real magic lies in how they cook together in the Crockpot, infusing each other with bold flavors and creating a perfectly thick, flavorful chili. The longer it simmers, the better it gets.
What makes this Crockpot chili so special is how effortlessly it fits into busy lives. You can set it up in the morning, go about your day, and come home to a meal that’s ready to serve. Plus, it’s packed with protein and fiber, making it a filling and satisfying option for meal prep.
Perfect For Cozy Nights In!
- It’s the ultimate comfort food: Nothing beats curling up with a warm bowl of chili after a long day.
- Effortless to prepare: With the Crockpot doing all the work, you can relax and unwind while dinner cooks.
- Ideal for chilly evenings: The rich, warming flavors create the perfect atmosphere for a cozy night in.
- Pairs well with a blanket: It’s the kind of dish that makes you want to settle in, get comfy, and enjoy a cozy night.

Crockpot Chili Recipe
Equipment
- Cutting board
- Measuring spoons
- stirring spoon
- 6-quart slow cooker
- Sharp knife
Ingredients
- 1 cup chopped celery
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 1 cup chopped carrot
- 1 can black beans, drained and rinsed
- 1 can no-sugar added tomato sauce
- 1 can kidney beans, drained and rinsed
- 1 can diced fire-roasted tomatoes
- 1 can pinto beans, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp granulated garlic powder
- 1 tsp mild chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp fresh lime juice
- 2 tbsp hot sauce (optional)
Instructions
- Begin by placing the onion, bell pepper, carrot, and celery in your 6-quart slow cooker.
- Add the tomato sauce, diced tomatoes, black beans, kidney beans, and pinto beans to the pot.
- Sprinkle in 1 ½ teaspoons of salt, garlic powder, cumin, chili powder, and smoked paprika.
- Stir everything well to combine the ingredients.
- Cover the slow cooker and set it to cook on high for 4-5 hours or low for 6-7 hours, until the vegetables are tender.
- Once the cooking time is up, uncover the slow cooker and stir in the lime juice and hot sauce if you prefer extra spice.
- Taste the chili and adjust seasoning by adding more salt if necessary.
- Serve the chili as-is, or with your choice of toppings like cheese, sour cream, or fresh cilantro.
Notes
- For extra protein, consider adding ground meat or a meat substitute of your choice.
Nutrition | Value |
Calories | 246kcal |
Carbohydrates | 47g |
Fibre | 15g |
Fat | 1g |
Protein | 14g |
Tips To Ease Your Job!
- Prioritize Tasks: Identify urgent and important tasks first. Break them into smaller, achievable steps to prevent feeling overwhelmed.
- Use Time Blocks: Set specific blocks of time for each task or project. This keeps you focused and avoids distractions.
- Stay Organized: Keep your workspace clutter-free and organize your files digitally. A tidy environment helps improve focus.
- Take Breaks: Short breaks throughout the day can prevent burnout. A quick walk or stretching can refresh your mind.
- Automate Repetitive Tasks: Use tools or software that help automate routine tasks, saving you time and effort.