I’m sharing a Classic Slow Cooker Chili Recipe that uses ground beef or turkey to create a thick, hearty, and healthy chili that’s incredibly easy to make.

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I’ve been testing slow cooker chili for years and this one always makes people ask for seconds. I love how ground beef or ground turkey and diced tomatoes give it that thick, rich backbone, yet it stays simple enough for weeknights.

Call it my Best Slow Cooker Chili Recipe or slap the tag Homemade Chilli Recipe Crock Pots on it, either way it refuses to be boring. There’s a humble, stubborn depth that sneaks up on you, like it knows the exact moment you want more.

I won’t give away every trick here, but your spoon will want to linger.

Ingredients

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Ground beef or turkey gives protein and fat, keeps chili hearty and filling.
Kidney beans add fiber and plant protein, make chili thick and satisfying.
Black beans add creaminess and extra fiber, use em when you want.
Canned diced tomatoes bring acidity and body, balance spice and give juice.
Onion and garlic give sweetness and depth, they build the flavor base.
Warm spices add smoky, earthy heat, cumin and paprika boost complexity.
Brown sugar and Worcestershire add subtle sweetness and umami, rounds the chili.
Olive oil helps brown meat and meld flavors, optional but nice.

Ingredient Quantities

1 1/2 pounds ground beef or ground turkey

1 medium yellow onion, chopped

3 cloves garlic, minced

1 medium green bell pepper, chopped

2 (15 ounce) cans kidney beans

1 (15 ounce) can black beans (optional)

1 (28 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 cup beef or chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes or cayenne (optional)

1 bay leaf (optional)

1 tablespoon olive oil (optional)

How to Make this

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1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 1/2 pounds ground beef or turkey, 1 chopped yellow onion and 1 chopped green bell pepper; brown the meat, breaking it up, until no pink remains, then stir in 3 minced garlic cloves for the last 1 to 2 minutes.

2. Drain excess fat if desired but leave a little for flavor, transfer meat and veggies to the slow cooker.

3. In the same skillet add the 6 ounce can tomato paste and cook 1 to 2 minutes to caramelize it a bit, then pour in 1 cup beef or chicken broth to deglaze the pan scraping up browned bits, dump that into the slow cooker too.

4. Add 2 (15 oz) cans drained kidney beans and the 15 oz can black beans if using (drain and rinse), the 28 oz can diced tomatoes, and the 15 oz can tomato sauce to the slow cooker.

5. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes or cayenne if you want heat.

6. Stir in 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar; toss in 1 bay leaf if you like that extra background flavor.

7. Give everything a good stir, cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until flavors meld and chili is thick and hearty.

8. For thicker chili uncover for the last 30 to 60 minutes or smash some beans against the side of the cooker with a spoon, you can also stir in a little more tomato paste if it needs body.

9. Taste near the end and adjust seasoning with more salt, pepper, sugar or cayenne as needed, remove the bay leaf before serving.

10. Serve hot with your favorite toppings and store leftovers in the fridge up to 4 days or freeze for up to 3 months.

Equipment Needed

1. Large skillet or frying pan (about 12 in), for browning the meat and veggies
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef’s knife for chopping onion and pepper
4. Cutting board
5. Wooden spoon or silicone spatula to break up meat and stir
6. Can opener for all the cans
7. Measuring cups and spoons for broth, spices, sugar, etc
8. Colander or fine mesh strainer to drain and rinse beans
9. Large ladle or serving spoon for stirring and serving

FAQ

Can I use ground turkey instead of ground beef? A: Yes, you can. Turkey works fine but it's leaner so brown it with a little olive oil first or add an extra tablespoon of broth so it won't dry out. Taste and adjust salt because turkey can seem blander.

How long should it cook in the slow cooker? A: Cook on low for 6 to 8 hours or high for 3 to 4 hours. Low gives deeper flavor. If it seems too watery at the end, remove the lid and cook on high 20 to 30 minutes to reduce.

Can I make it spicier or milder? A: Totally. Add more crushed red pepper flakes or cayenne to heat it up, or stir in extra chili powder. To tone it down, cut the chili powder in half and add a little more brown sugar or a splash of milk or sour cream when serving.

How do I thicken the chili if it’s too thin? A: Mash some of the beans against the pot wall with a spoon, or stir in a tablespoon of tomato paste and cook 15 to 30 minutes longer. A cornmeal slurry or a tablespoon of flour mixed with cold water also works.

Can I freeze leftovers and how long will it keep? A: Yes, chili freezes great. Cool completely, put into airtight containers or freezer bags and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Do I have to use both cans of beans and canned tomatoes? A: No, flexibility is fine. You can skip the black beans or swap in pinto or navy beans. Fresh tomatoes can replace canned if cooked longer, but canned give more consistent flavor. If you use dry beans, pre-cook them first unless your slow cooker is heavy duty.

Slow Cooker Chili Recipe Substitutions and Variations

Ground beef or ground turkey: swap with ground chicken, ground pork, or 1 to 1 plant-based crumbles; you can also use about 1 1/2 cups cooked brown or green lentils for a meatless, hearty texture
Kidney beans: use pinto beans, cannellini (great northern) beans, or just add an extra can of black beans if you prefer
Diced tomatoes / tomato sauce / tomato paste: use crushed tomatoes or passata instead of diced, extra tomato sauce can replace a bit of paste, or stir in 2 to 3 tablespoons tomato paste in place of concentrated puree
Worcestershire sauce: swap with soy sauce plus a splash of apple cider vinegar, or use balsamic vinegar with a pinch of brown sugar, or use vegan Worcestershire for a vegetarian friendly version

Pro Tips

– Dont crowd the pan when browning the meat and veggies, or theyll steam instead of getting that deep brown flavor. If using lean turkey add a splash of oil so it wont dry out.

– Toast and brown the tomato paste a bit before adding liquid, it really adds a richer, almost caramel flavor. When you pour in the broth scrape the browned bits off the pan, those are pure flavor.

– For texture, mash a few beans against the side of the cooker or simmer uncovered at the end to thicken, instead of just piling on more paste. Also rinsing one can of beans and leaving another a bit starchy gives a nicer body.

– Always taste at the end and fix it with acid or sugar, not just salt. A tiny splash of vinegar or lime, or a pinch more brown sugar can brighten and balance a dull pot, and the chili usually gets better the next day so make extra and freeze in portions.

Slow Cooker Chili Recipe

Recipe by James Level

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I’m sharing a Classic Slow Cooker Chili Recipe that uses ground beef or turkey to create a thick, hearty, and healthy chili that’s incredibly easy to make.

Servings

servings

Calories

489

kcal

Equipment: 1. Large skillet or frying pan (about 12 in), for browning the meat and veggies
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef’s knife for chopping onion and pepper
4. Cutting board
5. Wooden spoon or silicone spatula to break up meat and stir
6. Can opener for all the cans
7. Measuring cups and spoons for broth, spices, sugar, etc
8. Colander or fine mesh strainer to drain and rinse beans
9. Large ladle or serving spoon for stirring and serving

Ingredients

1 1/2 pounds ground beef or ground turkey
1 medium yellow onion, chopped
3 cloves garlic, minced
1 medium green bell pepper, chopped
2 (15 ounce) cans kidney beans
1 (15 ounce) can black beans (optional)
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup beef or chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes or cayenne (optional)
1 bay leaf (optional)
1 tablespoon olive oil (optional)

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 1/2 pounds ground beef or turkey, 1 chopped yellow onion and 1 chopped green bell pepper; brown the meat, breaking it up, until no pink remains, then stir in 3 minced garlic cloves for the last 1 to 2 minutes.
Drain excess fat if desired but leave a little for flavor, transfer meat and veggies to the slow cooker.
In the same skillet add the 6 ounce can tomato paste and cook 1 to 2 minutes to caramelize it a bit, then pour in 1 cup beef or chicken broth to deglaze the pan scraping up browned bits, dump that into the slow cooker too.
Add 2 (15 oz) cans drained kidney beans and the 15 oz can black beans if using (drain and rinse), the 28 oz can diced tomatoes, and the 15 oz can tomato sauce to the slow cooker.
Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes or cayenne if you want heat.
Stir in 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar; toss in 1 bay leaf if you like that extra background flavor.
Give everything a good stir, cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until flavors meld and chili is thick and hearty.
For thicker chili uncover for the last 30 to 60 minutes or smash some beans against the side of the cooker with a spoon, you can also stir in a little more tomato paste if it needs body.
Taste near the end and adjust seasoning with more salt, pepper, sugar or cayenne as needed, remove the bay leaf before serving.
Serve hot with your favorite toppings and store leftovers in the fridge up to 4 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 549g
Total number of serves: 6
Calories: 489kcal
Fat: 20.2g
Saturated Fat: 6.8g
Trans Fat: 0.15g
Polyunsaturated: 1.3g
Monounsaturated: 8.3g
Cholesterol: 90.7mg
Sodium: 1011mg
Potassium: 1589mg
Carbohydrates: 39.3g
Fiber: 10.7g
Sugar: 10.8g
Protein: 39.5g
Vitamin A: 3000IU
Vitamin C: 20mg
Calcium: 133mg
Iron: 5.3mg

Slow Cooker Chili Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Chili Recipe Substitutions and Variations

Pro Tips