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Crockpot Chili

This easy crockpot chili recipe is the best budget-friendly comfort food for every occasion. Load it up with all your favorite toppings, and pair it with sweet corn muffins and a side of guacamole for a truly unbeatable dish! 

chili with black beans and corn
This Crockpot chili is super easy and packed with savory flavors the entire family will love.

Watch Us Make This Easy Crockpot Chili Recipe

Why You’ll Love This Easy Crockpot Chili Recipe

  • Made in the slow cooker, it requires just a few minutes of prep work, and dinner will be waiting for you when you come home. 
  • Lean beef, fresh veggies, and warm spices combine for a budget-friendly recipe that’s not only scrumptious but good for you, too. 
  • One batch makes 10 servings, meaning it’s great if you’re extra hungry or are feeding a large crowd.  
  • Leftovers taste even better the next day and keep well for a meal you’ll look forward to eating all week. 
  • It’s naturally gluten-free and dairy-free-friendly, and you can easily adjust the spices for a satisfying crockpot chili recipe that meets a wide variety of flavor preferences and dietary needs. 
crockpot chili with beef and black beans
Keep your crockpot chili warm until you’re ready to serve.

Crockpot Chili Key Ingredients

Apart from the fact that it’s so easy to make, one of the main reasons why this crockpot chili recipe has been a staple in our meal prep lineup for years is that it uses ingredients we almost always have on hand! Take a look below to find everything you’ll need. 

  • Protein – We typically use lean ground beef, but turkey tastes great, too. 
  • Spices – A combination of garlic powder, salt, chili powder, cumin, cayenne, and allspice creates a bold, savory flavor with just the perfect amount of heat. 
  • Olive oil – Used to brown the meat, enhancing its flavor and adding a good dose of healthy fats, too. 
  • Tomato sauce and diced tomatoes – These form the base of the broth, adding lots of flavor and texture to the dish. 
  • Black beans – You can’t have chili without beans! They’re included for texture, fiber, and plant-based protein. 
  • Vegetables – Sweet frozen corn kernels, garlic, green bell peppers, and onion are included for flavor and nutrients. 
  • Sugar – Just a pinch balances out the acidity of the tomatoes and the heat of the spices for a well-rounded flavor. 
  • Tabasco sauce – Add as little or as much as you’d like for a bit of extra heat! 

Topping Ideas

Don’t be afraid to load this easy crockpot chili recipe up with all the best toppings! For instance, some of our favorites include: 

  • Shredded Cheddar cheese
  • Fresh cilantro
  • Fresh lime slices
  • Sour cream
  • Jalapeño slices 
  • Avocado
  • Diced onion
crockpot chili with a serving spoon sticking out
Top this slow cooker chili with fresh jalapeño slices, chopped cilantro, or garnish however you’d like.

Serving Suggestions

Of course, this crockpot chili is incredibly delicious when served on its own. However, you can never go wrong with a side or two! Feel free to get creative, and pair your chili with options like: 

Make Ahead and Storage Options

Believe it or not, this easy slow cooker chili recipe tastes even better the next day! Just follow the storage tips below to keep it fresh. 

Refrigerator: Once fully cooked and cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days

Freezer: Place your crockpot chili in a freezer-safe container. Or, portion it out into individual meal prep containers, and keep it frozen for up to 3 months

Reheat: When you’re ready to eat, let leftovers thaw in the fridge overnight. Then, reheat them in the microwave, on the stovetop over medium heat, or in a crockpot set to warm until your desired temperature is reached. 

Chili with black beans and corn in a bowl
This easy slow cooker chili recipe is great for weeknight dinners, game day, meal prep, and everything in between!

Crockpot Chili Recipe Common Questions

Can you put raw beef in a crockpot? 

Yes, as long as you cook it long enough to reach an internal temperature of 160°F, it is completely safe to put raw beef in a crockpot. 

How long can chili cook in a crockpot? 

We recommend cooking crockpot chili for no longer than 8 hours on low heat. However, for this easy crockpot chili recipe, we let the ingredients cook for 6-7 hours on low or 4-5 hours on high. 

Is it possible to overcook chili in a crockpot? 

Yes, if you cook your crockpot chili too long the meat may dry out and the veggies are likely to turn mushy. Don’t worry, though! It takes 9 hours or more before this begins to happen. 

More to Cook and Eat 

  • Instant Pot Chili – Cooked in the Instant Pot, this chili recipe is quick, easy, and nutritious, too. 
  • Turkey Chili – Our go-to comfort food for cold winter days, this turkey chili can be made in the slow cooker or on the stovetop for a crowd-pleasing recipe. 
  • The Best Vegetarian Chili – This vegetarian dish is so flavorful, it’ll even have the carnivores in your life coming back for more! 
  • Healthy Chicken Chili – Combined in just one pot and ready in 30 minutes, dinner doesn’t get better than this. 
  • White Chicken Chili – Rich and creamy, this is hands down the tastiest chili we’ve ever had the privilege of dipping our spoons into. 

Chili with black beans and corn in a bowl

Easy Crockpot Chili Recipe

4.86 from 112 ratings
This easy crockpot chili recipe is the best budget-friendly comfort food for every occasion!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 10 servings


  • 2 lbs ground beef, or turkey
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 TB olive oil
  • 32 oz tomato sauce
  • 16 oz diced tomatoes, Italian style, with juices
  • 32 oz black beans, canned, drained
  • 1 cup corn, sweet frozen kernels
  • 6 cloves garlic, minced
  • 2 green bell peppers, seeded and chopped
  • 1 onion, large chopped
  • 2-4 tsp chili powder, depending on desired amount of heat
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tsp sugar
  • Dash of cayenne
  • Dash of Tabasco sauce
  • Dash of allspice
  • Optional Toppings: shredded cheddar cheese, chopped fresh cilantro, fresh lime slices, or sour cream


  • Mix uncooked ground meat with 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp pepper. Mix together well. Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add ground meat and cook until browned, breaking it up while you cook.
    beef being browned in a skillet
  • Transfer cooked meat to slow cooker. Add in the rest of ingredients to the browned meat. Cook on Low for 6-7 hours or high for 4-5 hours. (If using a Dutch oven or heavy pot on stovetop, bring to simmer for 4 hours.)
    crockpot chili ingredients being combined
  • Keep warm until ready to serve. Garnish with desired toppings.
    crockpot chili with a serving spoon sticking out


  • For stovetop option, use a large heavy pot or Dutch oven. Follow same instructions for slow-cooker, but cook over medium-low heat, covered, for 1-2 hours until flavors are melded and veggies are soft.
  • Slow cooker chili is perfect for meal prep: place cooled chili in freezer safe containers for up to 3 months. 
If you enjoyed this recipe, please come back and give it a rating ♡


Serving: 1serving | Calories: 588kcal | Carbohydrates: 73g | Protein: 40g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 558mg | Potassium: 2094mg | Fiber: 18g | Sugar: 12g | Vitamin A: 822IU | Vitamin C: 29mg | Calcium: 178mg | Iron: 8mg
Course: Dinner, Main Dish
Cuisine: American
Diet: Gluten Free
Method: Crockpot, Slow Cooker

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Recipe Rating


    • norma

    fabulous recipe dear.

      • chewoutloud

      Thanks, Norma! 🙂

    • norman

    Love moderate cooker bean stew. This looks so scrumptious. A debt of gratitude is in order for sharing.

    • devolina

    Love moderate cooker bean stew. This looks so scrumptious. The flavors here are magnificent. A debt of gratitude is in order for sharing.

    • Kushigalu
    • 5 stars

    Love slow cooker chili. This looks so delicious. The flavors here are awesome. Thanks for sharing

    • Alexis
    • 5 stars

    This chili saved dinner tonight! I didn’t know what I was going to make and found your recipe. It was amazing! Thank you.

      • chewoutloud

      So happy you all loved this, Alexis!! 🙂 🙂

    • Gail Montero
    • 5 stars

    Perfect! I was just thinking about chili for dinner! This looks delicious and I love the addition of corn.

    • Leslie
    • 5 stars

    I absolutely love that you added corn to this recipe! I think it’s the perfect addition to chili and not something you see super often!

    • Lesli Schwartz
    • 5 stars

    I just love how chunky this chili is! For me, the more beans the better! Will definitely be trying this bean chili recipe!

    • Julie

    I was looking for a good slow cooker chili with black beans and this is it! The flavor is perfect and it came together so nice. What a great recipe.

    • Manisha

    Oh look it’s my favorite combination of things foe cold nights, excited to experiment with squashes in it!

    • Stine Mari
    • 5 stars

    This is definitely what I want for dinner today. I love the sweetness from the corn and such a bonus that it is healthy as well.

    • Robin
    • 5 stars

    Our weather just turned cold last week so this recipe is perfectly timed. Can’t wait to try it!

    • Marta
    • 5 stars

    We take full advantage of any recipe that doesn’t require constant attention. This will be a great help as we take advantage of the slower days and find time to rest. It’s going to be so comforting on cooler days, too. Thank you.

    • Alix

    I was thinking about making this for a friends meal train. Would it do well freezing after being made, so they could thaw it when they are ready to eat it? Or would it be better to just throw all the ingredients together prepped for them and then freezing so they can toss it in their own crockpot when ready?

      • chewoutloud

      Alix, that’s wonderful of you to make your friend a meal. The chili should freeze nicely after being fully cooked, and they can easily thaw and reheat when ready to eat. I’m sure they will so appreciate it. Have a wonderful fall season!

    • Elizabeth Larose

    I’ve had my slow cooker for a few years, and this is hands down the best recipe it has produced. It’s delicious as is, or with variations (kidney beans, jalapeno peppers, chipotle…) Thank you so much!

      • chewoutloud

      Yay, Elizabeth! So happy to hear it 🙂

    • Elizabeth

    Made it as is, except I only had one can of black beans and one can of kidney beans, so in they went. That really fills up a 6-qt. slow cooker! 4:30 hours on high, 1 more hour on low to take the little bit of crunch left in the onion and peppers. Topped with sour cream and shredded cheese. A delight! Definitely going into the rotation for the winter 🙂

      • chewoutloud

      Sounds great, Elizabeth! Thanks for coming over today, and happy chili-ing 🙂

    • Lindsey E.

    Hi there, any way to find out the calorie count for this recipe?

      • chewoutloud

      Sweet! Thanks for such a kind comment 🙂 So glad you came over today and glad you love this chili! Hope you continue finding recipes you love here at COL! Happy cooking 🙂

    • PinkTrees
    • 5 stars

    i won first place in a school chili cook off with this recipe! my only substitution was to use turkey! it was delish!!

      • chewoutloud

      Yay! WOW, that is super awesome to hear this got you 1st place! Great job 🙂 Thanks for coming over and letting us know 🙂

    • Teresa
    • 5 stars

    I made this today and it was absolutely awesome as stated! Can’t wait to make it again and try some of your other chili recipes, too! Thanks so much for sharing the recipe.

      • chewoutloud

      Yay!! Thanks so much for letting us know you liked this, Teresa! Hope you continue finding things you enjoy here. 🙂

        • Jennifer

        Do I have to brown the chicken beforehand or can I just throw all of the raw ingredients into the crockpot? This extra step sounds like a pain to me because I’m so busy!

          • chewoutloud

          Jennifer, you can toss all raw ingredients in and set/forget it! I like to brown the chicken beforehand for better flavor and also to prevent the “foam” stuff that raw meat often gives off when cooked in liquids. But if that doesn’t bother you, then definitely go with throwing everything in at the same time 🙂

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