Can I make this chilli recipe vegetarian?

Absolutely! To make this chilli recipe vegetarian, simply omit the ground beef and beef broth. Replace the beef with 1-2 cans of additional beans (like black beans or cannellini beans) or a plant-based ground crumble, and use vegetable broth instead of beef broth. You can also add extra vegetables like zucchini or corn.

How long does crockpot chilli last in the fridge?

When stored properly in an airtight container, this crockpot chilli will last for 3-4 days in the refrigerator. It often tastes even better the next day as the flavors have more time to meld!

Can I freeze this chilli recipe crockpot?

Yes, this chilli freezes beautifully! Allow the chilli to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

What are the best toppings for this slow cooker chilli?

The best toppings really elevate your slow cooker chilli experience! Popular choices include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped green onions, sliced fresh or pickled jalapeu00f1os, crispy corn chips (like Fritos), fresh cilantro, and creamy avocado slices. Don't be afraid to mix and match!

Chilli Recipe Crockpot: 10 Best Tips for the Perfect Hearty Bowl

Description

This easy chilli recipe crockpot delivers a rich, flavorful, and incredibly satisfying meal with minimal effort. Perfect for busy weeknights or feeding a crowd, it's a comforting classic that simmers to perfection.

Ingredients

Scale

1 tbsp olive oil
1.5 lbs lean ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup beef broth
2 tbsp chilli powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for heat)
1 tsp salt
1/2 tsp black pepper
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, jalapeños, corn chips.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain any excess grease.
Step 2: Add the chopped onion, minced garlic, and green bell pepper to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables are softened.
Step 3: Transfer the beef and vegetable mixture to your slow cooker.
Step 4: Add the crushed tomatoes, diced tomatoes (with their juice), tomato paste, kidney beans, pinto beans, and beef broth to the slow cooker.
Step 5: Stir in the chilli powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix everything until well combined.
Step 6: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The longer it simmers, the deeper the flavors will be.
Step 7: Stir well before serving. Taste and adjust seasonings if necessary. Serve hot with your favorite toppings.

Notes

For best flavor, brown the ground beef and sauté the vegetables before adding them to the slow cooker. This extra step develops a deeper, richer base for your chilli. Leftovers are even better the next day!

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Slow Cooker / Instant Pot
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 8g
Sodium: 750mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 25g
Cholesterol: 55mg

Hearty Slow Cooker Beef & Bean Chilli

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!