Imagine walking in the door to the warm, spicy aroma of a simmering pot of chili, ready and waiting. That’s the magic of this easy, hearty meal. Perfect for busy weeknights, game days, or cozy family dinners when you crave delicious comfort food without the fuss. It’s packed with flavor, incredibly simple to make, and feeds a crowd with minimal effort. Enjoy a hands-off cooking experience leading to a satisfying, home-cooked meal.
Ingredients You’ll Need (and Why They Matter)
Crafting a flavorful Crockpot Chili Recipe with Beans and Tomatoes starts with quality ingredients. Here’s what you’ll need to create this family-friendly meal:
- Ground beef (or turkey): 1.5 lbs (680g). The hearty base for a satisfying, high-protein chili.
- Canned diced tomatoes: 2 (14.5 oz / 411g) cans, undrained. Provides the rich, tangy foundation for the chili. (Try fire-roasted diced tomatoes for extra depth.)
- Kidney beans: 1 (15 oz / 425g) can, rinsed and drained. Adds fiber, protein, and classic chili texture.
- Pinto beans: 1 (15 oz / 425g) can, rinsed and drained. Offers another layer of bean flavor and heartiness.
- Onion: 1 medium (150g), diced. Essential aromatic for deep flavor. (Frozen chopped onions work too!)
- Bell pepper: 1 large (180g), any color, diced. Adds sweetness and crunch.
- Garlic: 4 cloves, minced (or 1 Tbsp pre-minced). For pungent, essential flavor.
- Chili powder: 2 Tbsp. The core spice that defines traditional chili taste.
- Cumin: 1 Tbsp. Adds earthy warmth.
- Dried oregano: 1 tsp. A classic chili herb for savory notes.
- Beef broth: 1 cup (240ml). Adds liquid and enhances savory notes. (Or use vegetable broth for a lighter taste.)
- Tomato paste: 2 Tbsp. For concentrated tomato flavor and thickness.
For a vegetarian crockpot chili recipe, use plant-based crumbles instead of meat. To make it low-carb, reduce or omit beans and increase vegetables like zucchini or mushrooms. For a high-protein boost, add an extra pound of lean ground meat or more beans. A dash of smoked paprika or a pinch of cocoa powder can add complexity to this Crockpot Chili Recipe with Beans and Tomatoes. For heat, include a diced jalapeño or a splash of hot sauce.
Step-by-Step Cooking Directions
This easy Crockpot Chili Recipe with Beans and Tomatoes is designed for convenience, delivering deliciousness with minimal fuss.
- Brown the meat and sauté veggies: In a large skillet on the stovetop, brown the ground meat over medium-high heat until no pink remains, about 5-7 minutes. Drain any excess fat. Add the diced onion and bell pepper to the same skillet and sauté until softened, about 3-5 minutes, releasing their sweet aroma.
- Transfer to slow cooker: Transfer the browned meat and softened vegetables (or raw if skipping browning for speed) to your slow cooker.
- Add remaining ingredients: Add the canned diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained pinto beans, minced garlic, chili powder, cumin, dried oregano, tomato paste, and beef broth to the crockpot.
- Combine thoroughly: Stir all ingredients thoroughly to combine them well. If it seems too thick right now, don’t worry, the tomatoes and broth will release more liquid as it cooks.
- Cook slowly: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors are fully melded and the chili is heated through, creating a rich, savory aroma. I find cooking it on low for longer really deepens the taste!
- Adjust and serve: Taste and adjust seasonings as needed before serving this delicious Crockpot Chili Recipe with Beans and Tomatoes. You might want a little more salt, pepper, or a pinch more chili powder to suit your preference.
For busy cooks, you can skip browning the meat and veggies – just toss everything raw into the crockpot for a truly hands-off experience. Using pre-minced garlic or frozen chopped onions and peppers also saves time. For a meal prep version, double the recipe to ensure plenty of leftovers for future healthy eating and quick family dinners.
Serving Ideas and Everyday Uses
This Crockpot Chili Recipe with Beans and Tomatoes is wonderfully versatile, fitting into almost any part of your busy week or special gathering.
Best Occasions
- Weeknight Dinner: Ideal for hectic evenings when you need a hearty, home-cooked meal without the fuss.
- Gatherings: A fantastic crowd-pleaser for potlucks, game nights, or casual get-togethers.
- School Lunches: Pack warm chili in a thermos for a nutritious, satisfying midday meal. My kids always finish their lunch when this is inside!
- Quick Snacks: A small bowl with crackers or chips makes for a satisfying bite.
Pairings
- Sides: Serve with classic cornbread, crusty bread, or your favorite tortilla chips.
- Salads: A simple green salad with a light vinaigrette provides freshness.
- Sauces: Top with a dollop of sour cream or plain Greek yogurt, or a drizzle of your favorite hot sauce.
- Beverages: Iced tea or a refreshing glass of water with lemon complements the chili.
Meal Prep Guidance
This chili is perfect for meal prep, saving you time and ensuring healthy options are always on hand.
- Storing: Store leftover Crockpot Chili Recipe with Beans and Tomatoes in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze cooled chili in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat until warmed through, or use the microwave for quick portions.
Wellness and Lifestyle Fit with Our Crockpot Chili Recipe
Our Crockpot Chili Recipe with Beans and Tomatoes fits a balanced lifestyle. It offers a balanced meal with lean protein, fiber from beans, and essential vitamins.
Why You’ll Love This Healthy Meal
- Protein-packed: Excellent for energy and muscle support.
- Family-friendly: A comforting meal, appealing to all ages.
- Comfort Food: Warm, hearty, satisfying comfort food.
- Budget-friendly: Made with affordable pantry staples.
- Easy Meal Prep: Ideal for making ahead, fitting a healthy meal prep routine.
This hearty chili is a great healthy meal prep option. Enjoy quick family dinners with this recipe, which is naturally gluten-free (just check your broth label).
Making It Your Own
Customize this Crockpot Chili Recipe with Beans and Tomatoes to suit your family’s preferences and dietary needs.
Flavor and Seasoning Tweaks
- Adjust the chili powder to create a milder or spicier taste.
- Add a pinch of smoked paprika, a bay leaf, or a dash of Worcestershire sauce for depth.
- Fresh herbs like cilantro or parsley can be stirred in just before serving for freshness.
Texture or Presentation Upgrades
- For a thicker chili, remove the lid during the last hour of cooking to allow liquid to evaporate.
- Top with fresh ingredients like diced avocado, chopped red onion, or jalapeños for freshness.
Options for Dietary Adjustments
- Dairy-free: Omit cheese and sour cream toppings.
- Nut-free: This recipe is naturally nut-free, suitable for many.
- Low-sugar: This chili uses no added sugar; check broth and canned goods for sugar.
Common Questions Answered
Q: Can this Crockpot Chili Recipe with Beans and Tomatoes be made ahead for meal prep?
A: This chili tastes even better the next day as flavors meld. Cook, cool completely, and store in the fridge for easy meal prep throughout the week.
Q: What’s the best way to store Crockpot Chili leftovers?
A: Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I substitute ingredients for a healthier version of this chili?
A: Yes! Use lean ground turkey or chicken instead of beef, add extra vegetables like carrots or zucchini, and opt for low-sodium broth and canned goods to make your Crockpot Chili healthier. It’s also a great low-carb meal option.
Q: How do I make my Crockpot Chili Recipe with Beans and Tomatoes spicier?
A: To increase the heat, add a diced jalapeño or serrano pepper with the vegetables, a pinch of cayenne pepper, or a dash of your favorite hot sauce during the last hour of cooking your Crockpot Chili. I sometimes add a touch more chili powder too for that extra kick.
Q: Can I use dry beans instead of canned beans in this Crockpot Chili recipe?
A: Yes, but you will need to soak and cook the dry beans separately until tender before adding them to the crockpot. This ensures they cook thoroughly and have the right texture in your Crockpot Chili Recipe with Beans and Tomatoes.
Q: What are some good toppings for this hearty Crockpot Chili Recipe?
A: Popular toppings include shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, chopped green onions, fresh cilantro, crushed tortilla chips, or diced avocado for a creamy finish.
Conclusion
This easy Crockpot Chili Recipe with Beans and Tomatoes delivers maximum flavor with minimal effort, making it a guaranteed family favorite for any occasion. Don’t forget to save this quick family dinner recipe for your next cozy meal on Pinterest!
Crockpot Chili Recipe with Beans and Tomatoes
- Total Time: 500 minutes
- Yield: 8 servings
- Diet: General
Description
This easy crockpot chili recipe is a hearty and flavorful meal, perfect for busy weeknights or feeding a crowd with minimal effort. It offers a hands-off cooking experience, resulting in a satisfying, home-cooked dish.
Ingredients
- 1.5 lbs ground beef
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 medium onion, diced
- 1 large bell pepper, diced
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp dried oregano
- 1 cup beef broth
- 2 Tbsp tomato paste
Instructions
- Brown Meat And Sauté Veggies: In a large skillet, brown the ground meat over medium-high heat until no pink remains (about 5-7 minutes). Drain excess fat. Add diced onion and bell pepper to the same skillet and sauté until softened (about 3-5 minutes).
- Transfer To Slow Cooker: Transfer the browned meat and softened vegetables (or raw if skipping browning) to your slow cooker.
- Add Remaining Ingredients: Add the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained pinto beans, minced garlic, chili powder, cumin, dried oregano, tomato paste, and beef broth to the crockpot.
- Combine Thoroughly: Stir all ingredients thoroughly to combine them well.
- Cook Slowly: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until flavors are fully melded and the chili is heated through.
- Adjust And Serve: Taste and adjust seasonings as needed before serving, adding more salt, pepper, or chili powder to suit your preference.
Notes
For a quicker version, skip browning the meat and veggies and add all ingredients raw to the slow cooker. You can also use pre-minced garlic or frozen chopped onions and peppers to save time. This recipe doubles well for meal prep and leftovers.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 60 mg