This hearty and flavorful crockpot chili is a perfect dish for a cozy meal. Slow cooking allows all the flavors to blend beautifully, creating a rich, thick, and delicious chili.

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Ingredients

Protein:

• 1 pound ground beef or turkey (use lean ground meat for a healthier option)

Vegetables & Beans:

• 1 medium sweet onion, diced (adds sweetness and depth)
• 3 cloves garlic, minced (for a bold, aromatic flavor)
• 1 yellow bell pepper, diced (adds a mild sweetness)
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can red beans (15 oz), drained and rinsed
• 2 cans diced tomatoes (15 oz each), with their juices
• 1 can tomato paste (6 oz), for thickening
• 3 cups beef broth (can substitute with chicken or vegetable broth)

Spices & Seasonings:

• 3 tablespoons chili powder (adjust to taste for heat preference)
• 1 tablespoon brown sugar (optional, helps balance acidity from tomatoes)
• 1 teaspoon cumin (adds a warm, earthy flavor)
• 1 teaspoon paprika (can use smoked paprika for a smoky kick)
• ¼ teaspoon chili flakes (optional, for extra heat)
• ½ teaspoon black pepper (freshly ground for best taste)
• Salt to taste

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Instructions

Step 1: Brown the Meat

1. Heat a large skillet over medium-high heat.
2. Add the ground beef (or turkey) and cook, breaking it apart with a spatula.
3. Continue cooking until browned and no longer pink (about 5-7 minutes).

Step 2: Sauté the Aromatics

4. Add the diced onion to the pan and cook until it becomes soft and translucent (about 3-5 minutes).
5. Stir in the minced garlic and sauté for 1 minute, until fragrant.

Step 3: Transfer to Crockpot

6. Pour the browned meat, onions, and garlic into the crockpot.

Step 4: Add Remaining Ingredients

7. Add the diced tomatoes, tomato paste, beef broth, kidney beans, red beans, and diced bell pepper to the crockpot.
8. Sprinkle in the chili powder, brown sugar (if using), cumin, paprika, chili flakes, and black pepper.
9. Stir everything together until well combined.

Step 5: Slow Cook the Chili

10. Cover the crockpot with the lid and set:

• LOW for 8 hours (for the best flavor development)
• HIGH for 4 hours (if short on time)

Step 6: Final Seasoning

11. After cooking, taste and adjust salt as needed.

Step 7: Serve & Enjoy.

12. Ladle the chili into bowls and serve with your favorite toppings like:

• Shredded cheese (cheddar, Monterey Jack)
• Sour cream or Greek yogurt
• Chopped green onions
• Crushed tortilla chips
• Jalapeño slices

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Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Chili freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stove over low heat or in the microwave in short bursts, stirring in between.

Enjoy your rich, slow-cooked chili.