Easy Crockpot Chili: A Hearty Weeknight Bowl (Print Version)

Easy Crockpot Chili recipe for busy weeknights. A comforting, hearty bowl with deep flavors and minimal fuss. Perfect for feeding a crowd or cozy leftovers.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free (if toppings omitted)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs ground beef (80/20 lean)
02 - 1 large yellow onion, chopped
03 - 2 bell peppers (any color), chopped
04 - 1 (28 oz) can diced tomatoes, undrained
05 - 1 (15 oz) can kidney beans, rinsed and drained
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1.5 cups beef broth

→ Seasonings & Spices

08 - 3 cloves garlic, minced
09 - 3 tbsp chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp dried oregano
13 - 1/2 tsp cayenne pepper (optional)
14 - 1 tsp salt (or to taste)
15 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced green onions
19 - Corn chips or crackers

→ Optional Extras

20 - 1 tbsp unsweetened cocoa powder (for depth)
21 - Pinch of red pepper flakes

# Instructions:

01 - Okay, first things first for a truly amazing Easy Crockpot Chili. Grab a large skillet and get it nice and hot over medium-high heat. Add your ground beef and break it up with a spoon. You want to brown it really well, getting some lovely crispy bits – that's flavor, my friend! Drain off any excess grease. Then, toss in your chopped onions and bell peppers. Sauté them until they start to soften, about 5-7 minutes. Oh, and don't forget the minced garlic! Let it cook for just another minute until it's fragrant; you'll smell it, I promise. This step is crucial, don't skip it like I almost did that one time!
02 - Now for the good stuff! With the beef and veggies still in the skillet, sprinkle in your chili powder, cumin, smoked paprika, dried oregano, and a pinch of cayenne if you're feeling spicy. Stir it all together and let those spices toast for about a minute. You’ll notice the aroma changing, becoming deeper and more complex – that's called blooming the spices, and it makes all the difference in this Easy Crockpot Chili. It really brings out their essential oils and intensifies their flavor. Don't rush this part; it's short but mighty!
03 - Carefully transfer the seasoned beef and vegetable mixture from your skillet into your trusty slow cooker. Next, pour in the undrained diced tomatoes, the rinsed and drained kidney beans, and the black beans. Give it a good stir to combine everything evenly. Pour in the beef broth. Make sure everything is nestled in there nicely. This is where the magic really starts for your Easy Crockpot Chili; you're building those layers of flavor that will simmer all day.
04 - Put the lid on your slow cooker. Now, set it and forget it! You can cook your Easy Crockpot Chili on LOW for 7-8 hours or on HIGH for 3-4 hours. I usually go for low if I'm leaving it all day while I'm out; it just develops a richer flavor, in my opinion. The aroma that will fill your kitchen as it cooks? Unbeatable. Honestly, it's one of the best parts about making chili this way. Just let it do its thing, no peeking necessary!
05 - Once the cooking time is up, give your Easy Crockpot Chili a good stir. The flavors will have melded beautifully, and the chili should be thick and hearty. Taste it! This is your moment to be the chef. Add more salt, pepper, or even a little extra chili powder if you think it needs it. Sometimes I find it needs a tiny splash more broth if it's too thick, or a little cornstarch slurry if I want it even thicker. Trust your taste buds here, they won't lie to you.
06 - Ladle that glorious Easy Crockpot Chili into bowls. Now for the fun part: toppings! Pile on the shredded cheddar cheese, a dollop of cool sour cream, some fresh green onions, and maybe some crushed corn chips. It should look vibrant and inviting, smelling absolutely incredible. This is where you can truly make it your own, customizing each bowl to perfection. Enjoy every warm, comforting bite!

# Notes:

01 - Don't skip browning the beef; it makes all the difference in flavor.
02 - This chili freezes beautifully in airtight containers for up to 3 months.
03 - I've successfully swapped kidney beans for pinto beans when I was in a pinch.
04 - A dollop of sour cream and fresh green onions are non-negotiable for me!

# Equipment Needed:

01 - Crockpot (Slow Cooker)
02 - Large Skillet

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 30-35g

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