As the weather starts to cool down, there’s nothing like a warm, comforting bowl of chili to cozy up with on a chilly night. And what better way to make that happen than with a slow-cooked crock pot chili? With its rich flavors and tender textures, this classic comfort food is sure to become a new favorite in your household. From classic beef recipes to vegetarian and vegan options, we’ve got you covered with 20 delicious and hearty crock pot chili recipes to try.
From spicy three-bean chilies to creamy corn-based recipes, there’s something for everyone on this list. Whether you’re looking for a quick and easy weeknight dinner or a crowd-pleasing party dish, these slow-cooked chillies are sure to hit the spot. So grab your crock pot, gather your ingredients, and get ready to cozy up with some delicious chili!
Classic Beef Crock Pot Chili
This hearty, comforting chili recipe is perfect for a chilly evening or a crowd-pleasing gathering. With its rich flavors and tender beef, it’s sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups of chili beans (kidney or pinto)
– 1 can (14.5 oz) of diced tomatoes
– 1 can (15 oz) of red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Transfer the mixture to the crock pot. Add the chili beans, diced tomatoes, red kidney beans, chili powder, cumin, paprika, salt, and pepper. Stir well.
4. Pour in the beef broth and stir again.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Spicy Three-Bean Vegetarian Chili
This hearty chili recipe combines the flavors of three beans, roasted vegetables, and a kick of heat from jalapeños for a satisfying vegetarian meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 2 jalapeños, seeded and chopped
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, chili powder, and cumin. Cook for an additional 2-3 minutes.
3. Stir in diced tomatoes, beans, jalapeños, salt, and pepper.
4. Add water and bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
White Chicken Chili with Creamy Corn
This comforting and flavorful white chicken chili recipe is perfect for a chilly evening or a family dinner. With the addition of creamy corn, it’s a twist on the classic recipe that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup frozen corn kernels
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the diced tomatoes, cannellini beans, chicken broth, cumin, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Stir in the half-and-half and frozen corn kernels; cook for an additional 2-3 minutes or until heated through.
Cooking Time: 30-40 minutes
Pulled Pork and Black Bean Chili
Get ready to warm up with this hearty and flavorful pulled pork and black bean chili recipe! This comforting dish is perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless pork shoulder
– 2 cups black beans, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, brown the pork shoulder over medium-high heat.
3. Add onion, garlic, bell pepper, chili powder, cumin, and smoked paprika. Cook until vegetables are tender.
4. Stir in diced tomatoes, kidney beans, and beef broth. Bring to a simmer.
5. Cover and transfer to preheated oven. Cook for 2-1/2 hours or until pork is tender.
6. Remove from oven and use two forks to shred the pork into bite-sized pieces. Return to pot and stir to combine.
Cooking Time: 2-1/2 hours
Sweet Potato and Turkey Chili
A hearty and flavorful twist on traditional chili, this recipe combines the natural sweetness of sweet potatoes with lean turkey for a nutritious and satisfying meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 lb ground turkey
– 2 medium sweet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook the turkey over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the sweet potatoes, diced tomatoes, chili powder, salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in the red kidney beans and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Smoky Chipotle Beef Chili
This hearty chili combines tender beef with smoky chipotle peppers, rich tomatoes, and aromatic spices, perfect for a cozy night in or a tailgating party.
Ingredients:
– 1 lb ground beef
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Water as needed
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
2. Add the onions, garlic, and chipotle peppers; cook until the vegetables are tender.
3. Stir in the cumin, smoked paprika, salt, and pepper.
4. Add the diced tomatoes, red kidney beans, and water as needed to achieve desired consistency.
5. Simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Quinoa and Lentil Chili
This hearty chili recipe combines the nutty flavor of quinoa with the comforting taste of lentils, all wrapped up in a rich and spicy tomato-based sauce.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced tomatoes
– 1 can (14.5 oz) diced green chilies
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add lentils, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Stir well.
4. Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Stir in cooked quinoa and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Texas-Style No-Beef Chili
A hearty and flavorful chili that’s perfect for a chilly Texas evening, minus the beef! This recipe is packed with tender kidney beans, chunky tomatoes, and savory spices.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced green chilies
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Stir in the diced tomatoes, vegetable broth, kidney beans, and green chilies.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Slow Cooker Pumpkin Chili
Warm up with a comforting bowl of Slow Cooker Pumpkin Chili! This recipe combines the flavors of pumpkin, beans, and spices to create a deliciously unique twist on traditional chili.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup pumpkin puree
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can (15 oz) diced green chilies
– 6 cups chicken broth
Instructions:
1. In the slow cooker, combine chopped onion, minced garlic, pumpkin puree, cumin, chili powder, paprika, salt, and pepper.
2. Add in the canned beans, diced tomatoes, and green chilies.
3. Pour in the chicken broth, making sure all ingredients are covered.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
BBQ Brisket Chili with Bacon
This recipe combines tender brisket, smoky bacon, and rich chili flavors for a hearty and comforting meal. Perfect for a cold winter’s night or a cozy gathering with friends.
Ingredients:
– 1 lb beef brisket
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups of chili beans (kidney, black, or pinto)
– 1 can of diced tomatoes
– 1 cup of BBQ sauce
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Season the brisket with salt and pepper.
3. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, leaving the drippings behind.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
5. Add the chili beans, diced tomatoes, BBQ sauce, and cumin to the pot. Stir to combine.
6. Place the brisket in the pot and cook for 2-3 hours or until tender.
7. Shred the brisket with two forks and stir into the chili.
Cooking Time: 2-3 hours
Cincinnati-Style Skyline Chili
Cincinnati-Style Skyline Chili Recipe
Experience the bold flavors of Cincinnati’s signature dish with this authentic recipe.
Ingredients:
– 1 lb ground beef
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup beef broth
– Optional: chopped fresh parsley, sour cream, or shredded cheddar cheese for serving
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Stir in the diced tomatoes, red kidney beans, and beef broth. Bring to a simmer.
5. Reduce heat to low and let cook for at least 30 minutes or until flavors have melded together.
Cooking Time: 45-60 minutes
Serve hot, garnished with your choice of optional toppings. Enjoy!
Green Chile Pork Chili
A hearty, spicy, and flavorful chili recipe that combines tender pork with the bold flavors of green chile peppers. Perfect for a cozy night in or a crowd-pleasing party.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 large onions, diced
– 3 cloves garlic, minced
– 2 cups green chile peppers, chopped (canned or fresh)
– 1 can diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños for added heat
Instructions:
1. Brown the pork cubes in a large pot over medium-high heat, breaking up with a spoon as needed.
2. Add onions, garlic, green chile peppers, cumin, and chili powder; cook until onions are translucent.
3. Stir in diced tomatoes, beef broth, salt, and pepper.
4. Simmer for 30-40 minutes or until pork is tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Serve hot with crusty bread, over rice, or with your favorite toppings!
Buffalo Chicken Chili with Blue Cheese
Get ready for a spicy twist on classic chili! This Buffalo Chicken Chili with Blue Cheese combines the bold flavors of buffalo chicken wings with the comfort of a warm, hearty bowl of chili.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp hot sauce (Frank’s RedHot)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled blue cheese (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender.
3. Stir in hot sauce, chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes and kidney beans. Simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with crumbled blue cheese if desired.
Cooking Time: 30-35 minutes
Vegan Black Bean and Mushroom Chili
This hearty chili recipe is a flavorful blend of sautéed mushrooms, black beans, and aromatic spices, perfect for a cozy evening meal or packed lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
5. Add the black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Loaded Baked Potato Chili
Transform a classic chili recipe into a creamy, cheesy masterpiece by serving it over a baked potato! This twist on traditional chili is sure to become a new favorite.
Ingredients:
– 1 pound ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 4-6 baked potatoes
– Shredded cheddar cheese, sour cream, diced onions, and crumbled bacon (optional)
Instructions:
1. Preheat oven to 400°F.
2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
3. Add onion, garlic, chili powder, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in diced tomatoes and red kidney beans. Bring to a simmer.
5. Transfer chili to a 9×13 inch baking dish. Top with shredded cheddar cheese (optional).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve over baked potatoes and top with desired toppings.
Cooking Time: 30-40 minutes
Mexican Street Corn Chili
Mexican Street Corn Chili Recipe
This recipe combines the flavors of grilled street corn with the warmth of a hearty chili, perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups frozen corn kernels
– 1 cup canned black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until browned.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the corn kernels, black beans, and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25 minutes
Jalapeño Popper Chicken Chili
This spicy and savory chili recipe combines the bold flavors of jalapeños, cream cheese, and chicken for a truly unique taste experience.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– 1/4 cup cream cheese, softened
– 2-3 jalapeños, seeded and chopped (depending on desired heat level)
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Cook chicken in a large pot over medium-high heat until browned, about 5 minutes.
2. Add onion, garlic, bell peppers, cumin, chili powder, paprika, salt, and pepper. Cook until vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes, beans, cream cheese, and jalapeños. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 40-45 minutes
Moroccan Lamb and Chickpea Chili
This hearty chili combines the rich flavors of lamb, chickpeas, and spices with a hint of Moroccan flair. Perfect for a cozy dinner or lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 lb ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, lamb, cumin, smoked paprika, and cinnamon. Cook, breaking up the lamb with a spoon, until browned, about 7-8 minutes.
4. Stir in the diced tomatoes and chickpeas. Bring to a simmer.
5. Reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-35 minutes
Thai Peanut Chicken Chili
This Thai-inspired chili combines the bold flavors of peanut sauce with the comfort of traditional chicken chili, resulting in a unique and delicious twist on a classic recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup peanut butter
– 1/4 cup soy sauce
– 1/4 cup water
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. In a separate bowl, whisk together peanut butter, soy sauce, water, cumin, smoked paprika, salt, and pepper. Add to pot and stir to combine.
4. Stir in diced tomatoes and red kidney beans. Bring to a simmer.
5. Reduce heat to low and cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-35 minutes
Zesty Sausage and Kale Chili
Get cozy with this hearty, flavorful chili that combines the richness of sausage with the nutritional power of kale.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh kale leaves
– 2 (14.5 oz) cans diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high. Add sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add kale, cumin, smoked paprika, salt, and pepper. Cook until kale is wilted, about 5 minutes.
4. Stir in diced tomatoes, red kidney beans, and chicken broth. Bring to a simmer.
5. Reduce heat to low; let cook for at least 30 minutes or up to 2 hours.
Cooking Time: 30-120 minutes
Summary
Get cozy this winter with these 20 delicious crock pot chili recipes! From classic beef to vegetarian options, there’s something for everyone. Try the “Classic Beef Crock Pot Chili” or go bold with the “Spicy Three-Bean Vegetarian Chili”. Other highlights include the creamy “White Chicken Chili with Creamy Corn”, the smoky “Smoky Chipotle Beef Chili”, and the unique “Slow Cooker Pumpkin Chili”. Whether you’re a meat-lover or a vegan, there’s a chili recipe here to warm your heart and belly. So grab your crock pot and get cooking!
