Crockpot Chili

Last updated on October 14th, 2025

Chili is the perfect meal for a cold, snowy day! And using the crockpot just makes life so much easier sometimes! This crockpot chili is pretty hands off, but by the time you’re ready to dive in, the flavors will blow you away! It’s truly a dump and go recipe that the whole family will enjoy! And one of the best things about this chili, is that you can freeze the leftovers!

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What ingredients do I need to make this?

Ground Beef
Beef Broth
Yellow Onion
Green Pepper
Ketchup
Garlic Cloves
Red Kidney Beans
Cannelloni Beans
Diced Tomato
Chili Powder
Italian Seasoning
Salt
Black Pepper
Cayenne

For serving:

Sour Cream
Green Onion
Shredded Cheddar
Oyster Crackers
Elbow Macaroni

How do I make crockpot chili?

In a large skillet on medium cook ground beef, onion, green pepper, and garlic. Break up the beef with a spatula as it cooks and continue cooking until no longer pink, about 5-7 minutes. Do not drain. Remove from heat and transfer mixture to a 7-quart crockpot. My crockpot is my best friend!

Add in all other ingredients besides the garnishes and pasta. Stir to combine. Cook on low for 5-6 hours or high for 3-4. Serve Crockpot Chili with cooked elbow macaroni and garnishes of your choice!

Tips:

• I like to prepare the noodles separately and add to each serving as desired. This way you can freeze any leftover chili if you want, since pasta doesn’t freeze well. Otherwise, you can add the elbow mac into the crockpot in the last half hour and turn the heat to high.
• This chili can be frozen for up 3 to months in a freezer safe Tupperware!
• If you want this to be spicier, consider adding another 1/4 tsp of cayenne pepper or some diced jalapeños!

Crockpot Chili

The Wholesome Spoon

Chili is the perfect meal for a cold, snowy day! And using the crockpot just makes life so much easier sometimes! This crockpot chili is pretty hands off, but by the time you're ready to dive in, the flavors will blow you away! This dump and go recipe is flavorful and freezer friendly! It's a dish the whole family will love!

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine American

Servings 8

Calories 310 kcal

Equipment

• Large Skillet
• Crockpot
• Measuring Cups and Spoons
• Small Saucepan
• Chef Knife
• Cutting Board
• Strainer

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Ingredients

  

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• 1 lb ground beef
• 1 yellow onion diced
• 3 garlic cloves minced
• 1 can red kidney beans drained and rinsed
• 1 can cannelloni beans drained and rinsed
• 1 can diced tomato
• 1 ½ cups beef broth
• ¼ cup green pepper diced
• ¼ cup ketchup
• 2 tbsp chili powder
• ½ tbsp Italian seasoning
• 2 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper

For Serving:

• sour cream
• green onion
• shredded cheddar
• oyster crackers
• 1 ½ cups elbow macaroni cooked to package instructions

Instructions

 

• In a large skillet on medium cook ground beef, onion, green pepper, and garlic. Break up the beef with a spatula as it cooks and continue cooking until no longer pink, about 5-7 minutes. Do not drain.
• Remove from heat and transfer mixture to a 7-quart crockpot.
• Add in all other ingredients besides the garnishes and pasta. Stir to combine. Cook on low for 5-6 hours or high for 3-4.
• Serve Crockpot Chili with cooked elbow macaroni and garnishes of your choice!

Notes

This chili will keep for 3-5 days if stored in an airtight container in the refrigerator.

Nutrition

Serving: 1.25cupsCalories: 310kcalCarbohydrates: 28gProtein: 20gFat: 7gSaturated Fat: 5gSodium: 850mgFiber: 7gSugar: 6g

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Crockpot Chili Recipe, Crockpot Recipes, Dump and Go Recipes, Easy Chili Recipe, Ground Beef Recipes

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