Easy Crockpot Chili Recipe: 4 Tasty Ideas for Busy Days

This chicken chili is light but full of flavor. It’s a great option if you want something high in protein but lower in fat. The slow cooker does all the work, making your meal warm and satisfying.

Ingredients:

- 2 boneless, skinless chicken breasts

- 1 can (15 oz) of white beans, drained and rinsed

- 1 can (15 oz) of corn, drained

- 1 can (10 oz) of diced tomatoes with green chilies

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 1/2 cup chicken broth

Instructions:

1. Place the chicken breasts at the bottom of the crockpot so they cook evenly.

2. Add the white beans, corn, diced tomatoes, onion, garlic, and all the spices over the chicken.

3. Pour in the chicken broth to help everything cook gently and stay moist.

4. Cover the crockpot with its lid and cook on low for 6–8 hours or on high for 3–4 hours.

5. Once the chicken is fully cooked and tender, remove it from the pot and shred it using two forks.

6. Return the shredded chicken to the crockpot, stir everything well, and let it cook for another 15 minutes so the flavors can mix together.

7. Serve hot in bowls, and add your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Beef chili is a classic comfort food. This version is rich and flavorful, perfect for a family dinner or a game day meal. The crockpot makes the beef tender, and the spices bold.

Ingredients:

- 1 pound ground beef

- 1 can (15 oz) of kidney beans, drained and rinsed

- 1 can (15 oz) of black beans, drained and rinsed

- 1 can (15 oz) of diced tomatoes

- 1 small green bell pepper, chopped

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 tablespoons chili powder

- 1 teaspoon cumin

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/2 cup beef broth

Instructions:

1. In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into small pieces with a spoon.

2. Once browned, drain any extra fat and transfer the meat to the crockpot.

3. Add the kidney beans, black beans, diced tomatoes, chopped bell pepper, onion, and garlic.

4. Sprinkle in the chili powder, cumin, paprika, salt, and pepper.

5. Pour the beef broth over the mixture and stir everything together to combine the flavors.

6. Cover the crockpot and cook on low for 7–8 hours or high for 4 hours. Stir once or twice during cooking if possible.

7. When ready, taste the chili and adjust the seasoning if needed.

8. Serve hot with bread, rice, tortilla chips, or your favorite toppings.

This turkey chili is a healthy and tasty version of the traditional dish. It has less fat than beef chili but still delivers rich flavor. It’s a perfect meal for cold days or weeknight dinners.

Ingredients:

- 1 pound ground turkey

- 1 can (15 oz) of pinto beans, drained and rinsed

- 1 can (15 oz) of crushed tomatoes

- 1 small red bell pepper, chopped

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon chili powder

- 1 teaspoon smoked paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- 1/2 cup chicken broth

Instructions:

1. In a non-stick pan, cook the ground turkey over medium heat until browned, breaking it up into small pieces.

2. Drain any extra liquid or fat and place the cooked turkey in the crockpot.

3. Add the pinto beans, crushed tomatoes, chopped bell pepper, onion, garlic, and all the spices.

4. Pour in the chicken broth and stir everything together until well mixed.

5. Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours.

6. Stir the chili well before serving so the flavors are evenly combined.

7. Dish it up warm with toppings like avocado slices, shredded cheese, or a dollop of yogurt.

This vegan chili uses lentils instead of meat. It’s rich in protein and fiber and full of vegetables. It’s a great option for anyone who wants a plant-based meal that is both filling and flavorful.

Ingredients:

- 1 cup dried brown or green lentils, rinsed

- 1 can (15 oz) of diced tomatoes

- 1 can (15 oz) of black beans, drained and rinsed

- 1 zucchini, chopped

- 1 carrot, chopped

- 1 bell pepper, chopped

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon chili powder

- 1 teaspoon cumin

- 1/2 teaspoon smoked paprika

- Salt and pepper to taste

- 3 cups vegetable broth

Instructions:

1. Place the rinsed lentils into the crockpot.

2. Add the chopped vegetables, black beans, diced tomatoes, and minced garlic.

3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.

4. Pour the vegetable broth over all the ingredients and stir well to combine.

5. Cover the crockpot and cook on low for 7–8 hours or on high for 4–5 hours.

6. Stir halfway through cooking if possible to make sure the lentils cook evenly.

7. Once the lentils are soft but still hold their shape, taste and adjust the seasoning.

8. Serve warm with fresh herbs, a squeeze of lime, or even avocado slices.

Each crockpot chili recipe above brings a unique flavor and texture. Whether you eat meat or follow a plant-based diet, there’s a version here for you to enjoy. Try them all and find your favorite!