Easy Crockpot Chili – Perfect For Busy Families

Easy Crockpot Chili – there is nothing better than a bowl on a chilly winter or fall day.  But this family favourite is perfect all year long.  Hearty, spicy, filling and cooks while you are out and about… the perfect meal for busy on the go people!

Sauteé the beef onions, throw all the ingredients in a crockpot and 3 hours later when you come back… lunch or dinner is served!

This post is sponsored by Ontario Bean Growers. I have been compensated to sponsor this recipe but -as always- all opinions are my own.

Easy Crockpot Chili

This Easy Crockpot Chili recipe is not only great tasting but works for those following the 21 Day Fix Container System! For those of you who are not sure what 21 Day Fix is it is a workout and nutrition plan from Beachbody which uses a container system to help plan meals.

I have been doing their home workouts for years now and love it and try to stick to this container program.  It is really just a way to count the foods you are eating to lose or maintain weight.  It just helps me keep track and works for me and many people I know.

Some of my other favourite recipes that work for 21 Day Fix are:

Crunchy Chinese Chicken Salad

Baja Fish Tacos with Mexican Lime Crema

Coconut Vanilla Shakeology Balls

Gluten-Free Carrot Cake Breakfast Loaf

How To Make Chili in a Slow Cooker or Crockpot

Preparing the Beef

I prefer to make this Easy Crockpot Chili with extra lean ground beef but it can also be made with lean ground turkey.   If turkey chili is your preference you might also want to check out this Turkey Chili Recipe.

In a large pan on medium-high heat add 2 lbs of extra lean ground beef.  Using a wooden spoon or spatula break up the meat while it is cooking.  I like to cover the meat while it is cooking lifting the lid and breaking up the meat once in a while so that it cooks a little faster.

Cook until the beef is no longer pink.  Drain the fat from the pan and put the meat in the slow cooker.

Preparing the Veggies!

Finely chop the onions, garlic, jalapenos and green peppers.  Add them into the pan on medium heat and sauteé until the peppers soften and the onions begin to turn translucent. 

There is no need to add oil to the pan because there will be leftover fat from the beef to prevent the veggies from sticking. Remove from heat and add the veggie mixture to the ground beef in the crockpot.

If you aren’t a fan of spice or have little ones you can omit the jalapenos all together or use less to taste.

Add one can of crushed tomatoes and 1 can of kidney beans that are well-drained and rinsed to remove the starch.

Let’s Get Spicy!

I prefer not to use pre-packaged seasonings because they usually contain too much salt and additives I can’t pronounce.  In this recipe, I have included the recipe for homemade chili seasoning.  Makes double what you need and when done store it in an airtight container and use it for the next time!

In a small bowl add 4 tbsp of chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp dried oregano, 2 tsp paprika, 2 tbsp ground cumin, 3 tsp sea salt, 2 tsp black pepper and stir to mix well.  Adjust the spiciness by adding in more cayenne or chili powder to your liking.

Add half of this spice mixture to the beef and veggie mixture in the crockpot.

Then add 2 cups of low-sodium beef broth and mix well.  It may look very thick to start but that is ok because I find that as the chili cooks in the slow cooker the steam adds more liquid to the chili along the way. 

If your crockpot is different feel free to add more beef broth to create the consistency you prefer but do this when it almost is done cooking.  You don’t want to add too much liquid at the beginning and then it ends up too runny in the end.

Cover and turn crockpot on to medium and allow to cook for about 2-3 hours stirring occasionally if possible.  If you are going to be on the run longer simply turn the temperature down.  The chili is cooked at this point this cooking time is more about heating up the beans and tomatoes and allowing the flavours to come together.

Can I Make This Chili On The Stove?

For sure!  You just can’t leave the house while the stove is on.  Follow the same instructions but instead place all the ingredients in a large stockpot with a heavy bottom over low heat and let simmer for 2 hours.

What To Serve Chili With?

Chili is a whole meal in itself but if you want a little more nacho chips, garlic bread or toast go really well with chili.  You may also like to have a side lettuce salad for some extra veggies.

What Kind Of Toppings Are Best On Chili?

  • Sour Cream
  • Sliced Green Onions
  • Sliced Avocado
  • Crumbled Tortilla Chips
  • Shredded Cheese
  • All of the Above

This recipes has been updated since the June 26, 2019 publication to reduce the amount of chili seasoning to be made. There will still be leftovers for the next batch just not so much!

Overhead shot of a bowl of chili on a wood table garnished with avocado, sour cream with some shredded cheese nearby

Easy Crockpot Chili

This Crockpot Chili is a family favourite all year long.  Hearty, spicy, filling and cooks while you are out and about. Made with fresh lean ground beef, fresh chopped veggies and spices. The perfect meal for busy people on the go!
5 from 3 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Chili, Chili Recipes, Crockpot Recipes, Ground Beef Recipes, Healthy Chili Recipes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 1 cup servings
Calories: 331kcal

Equipment

  • 2-quart slow cooker
  • Sautee Pan
  • Wooden Spoon
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Mixing Spoon
  • Small Bowl
  • Large Soup or Serving Spoon

Ingredients

  • 2 lb extra lean ground beef or turkey
  • 15 oz can low sodium kidney beans rinsed
  • 1 green pepper finely chopped seeds removed
  • 1 medium onion finely chopped
  • 28 oz can crushed tomatoes
  • 2 cups beef broth
  • 2 cloves garlic minced
  • 1 jalapeno pepper finely chopped, use half if sensitive to spicy foods
  • 2 tbsp of chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 tbsp ground cumin
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup shredded cheese optional

Instructions

  • Add ground beef or turkey to frying pan on medium-high heat. Cook until all beef is browned breaking up the meat into small pieces with the end of a wooden spoon. Drain fat from the pan and add the beef to a 2-quart slow cooker.
  • Using the same pan; add chopped onion, jalapeno and green peppers and minced garlic cloves. Sautee on medium heat until onions start to look translucent in colour. Add sautéed ingredients to the crockpot.
  • Add kidney beans, crushed tomatoes and beef broth to crockpot and stir to combine.
  • In a small bowl add chili powder, garlic powder, onion powder, oregano, paprika, ground cumin, salt and pepper. 
  • Add 1 1/2 tbsp of chili seasoning mixture to crockpot and mix well.
  • Simmer covered on low for 3-4 hours stirring occasionally.  Serve.

Notes

Serve topped with shredded cheese, sour cream, chopped avocado.  Tortilla chips or garlic toast and a fresh tossed salad goes great as sides to the easy family dinner.
21 Day Fix Container Count: (approx.)
1 red, 1/2 yellow, 3/4 green

Nutrition

Serving: 1cup | Calories: 331kcal | Carbohydrates: 12.6g | Protein: 32.4g | Fat: 16.3g | Saturated Fat: 6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 7g | Trans Fat: 0.7g | Cholesterol: 96mg | Sodium: 825mg | Potassium: 762mg | Fiber: 4g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 20.5mg | Calcium: 67mg | Iron: 4.8mg
Tried this recipe?Mention @thedeliciousspoon or tag #thedeliciousspoon in your post!
Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Pinterest Pin for Crockpot Chili showing multiple white bowls of chili on a wood table decorated with avocado and sour cream

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4 Comments

    1. Hi Andrea, I updated the recipe recently and just went in to updated the container count. This recipe is for 8 servings. Each serving would be approximately 1 red, 1/2 yellow, 3/4 green.

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