Easy Crockpot Chili Recipe

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When you think of comfort food that warms your soul and fills the house with rich, savory aromas, chili is often at the top of the list. This Easy Crockpot Chili brings all the bold flavors of classic chili—tender ground beef, hearty beans, sweet corn, and a tomato-rich base—into a slow cooker masterpiece that practically cooks itself. Whether you’re serving it for game night, a family dinner, or meal prepping for the week, this recipe is your go-to for a fuss-free and delicious dish.

Every spoonful offers a medley of textures and tastes—from the slight bite of kidney beans to the subtle sweetness of corn, all enveloped in a spicy, smoky tomato broth. It’s a crowd-pleaser that’s satisfying, nutritious, and deeply flavorful. Plus, using the crockpot means your stove stays clean and your time is freed up. Now let’s take a look at the ingredients that make this chili so irresistible.

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Ingredients for this Easy Crockpot Chili Recipe

• 1 lb (450 g) ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional for heat)
• 1/2 cup beef broth or water
• Fresh parsley or cilantro for garnish (optional)

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Step 1: Brown the Ground Beef

In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula as it cooks. This step adds a deeper flavor to the chili by caramelizing the meat slightly before slow cooking. Once browned, drain any excess fat to prevent the chili from becoming greasy.

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Step 2: Prepare the Crockpot Base

Add the drained beans, corn, diced tomatoes (with juices), tomato paste, diced onion, and minced garlic to the bottom of your crockpot. Stir everything together gently to combine.

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Step 3: Add the Beef and Seasoning

Transfer the cooked ground beef into the crockpot. Then sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and crushed red pepper flakes if you’re going for a spicy kick. Pour in the beef broth (or water) and give the entire mixture a good stir to blend the flavors.

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Step 4: Slow Cook to Perfection

Cover the crockpot with its lid and set it to low for 6–8 hours or high for 3–4 hours. The long, slow cooking time helps all the ingredients meld together into a rich, robust chili that tastes like it’s been simmering all day.

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Step 5: Serve and Garnish

Before serving, give the chili one final stir. Spoon it into bowls and top with fresh parsley or cilantro for a pop of color and brightness. You can also add shredded cheese, sour cream, or sliced jalapeños if you like extra toppings.

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Storage Instructions

To keep your Easy Crockpot Chili fresh and flavorful, allow any leftovers to cool to room temperature before storing.

• Refrigerator: Transfer the chili into an airtight container and store in the refrigerator for up to 4 days.
• Freezer: This chili freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Label with the date for convenience.
• To Reheat: Rewarm on the stove over medium heat or in the microwave until hot throughout. If frozen, thaw overnight in the fridge before reheating.

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Estimated Nutrition

(Per 1-cup serving, approximate values)

• Calories: 310
• Protein: 22g
• Carbohydrates: 25g
• Fat: 14g
• Fiber: 8g
• Sugar: 6g
• Sodium: 670mg

Note: Nutrition can vary based on specific brands and ingredients used.

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Frequently Asked Questions

1. Can I make this chili vegetarian?

Absolutely! Just skip the ground beef and add extra beans or plant-based meat alternatives.

2. Can I use ground turkey instead of beef?

Yes, ground turkey works great and will result in a lighter chili with less fat.

3. How can I make it spicier?

Add more red pepper flakes, a chopped jalapeño, or a dash of hot sauce to increase the heat.

4. Can I prepare this ahead of time?

Definitely. You can assemble all the ingredients the night before and refrigerate the insert, then start cooking in the morning.

5. Is it okay to use frozen corn?

Yes, frozen corn is a perfect substitute for canned. No need to thaw—just add it directly.

6. Can I cook this on the stovetop instead?

Sure! Just simmer everything in a large pot over low heat for 1–2 hours, stirring occasionally.

7. What toppings go well with chili?

Shredded cheese, sour cream, green onions, avocado, tortilla chips, or even cornbread on the side.

8. Does this chili get better the next day?

It sure does. Like many stews, the flavors deepen and improve overnight in the fridge.

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