This is one of my go-to meals when it starts to get cool outside! I love how simple and flavorful this Crockpot Chili is. You can eat it alone, top it with cheese, place it on hotdogs, whatever your heart desires. It turns out amazing every time! I always try to keep the cans of tomatoes and beans on hand in the pantry for whenever the mood strikes.
What Size Slow Cooker for Crockpot Chili?
This Crockpot Chili is amazing, and one of my favorites. When making the recipe as written you need at least a 5-quart crockpot. This recipe is easy to halve or double depending on your needs. So adjust your crockpot size accordingly.
Vegan Crockpot Chili
I know that Vegan recipes for the crockpot are difficult to come by. This Crockpot Chili can be amended to make it vegan with just one omission; leave out the ground beef. Add some extra beans if desired or even some tofu crumbles but this chili is super delicious meat-free too!
You can also top it with vegan cheese. Daiya cheddar shreds are amazing on it.
Cook Once, Eat Twice
I am all about working smarter not harder. Why not make some extra chili while you are cooking. This recipe is easily doubled. You can then turn your extra chili into some Crockpot Frito Pie or amazing Easy Cheesy Chili Mac!
Freeze it for Later
If you find that this recipe is too big for your family, or you decide to double it, you can freeze your cooked chili for a quick meal another night. When you are ready to serve just thaw and heat. We have found that this keeps best in the freezer for up to 4 months.
- 1 lb ground beef browned
- 28 oz chili beans 2 cans
- 56 oz diced tomatoes 2 large cans
- 1 tsp garlic
- 1 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 tsp cumin
- Dump everything in the crock pot and cook on low 6-8 hours
- Top with cheese before serving if desired
More Crockpot Soups & Stews
- Crockpot Ham and Potato Soup Recipe
- Crockpot Jalapeno Popper Chicken Soup
- Crockpot Sweet Potato Soup Recipe