There are some recipes that just deserve a permanent spot in your kitchen rotation, and my crock pot chili is one of them. It’s a crowd-pleaser, a comfort food, and—my favorite part—it basically cooks itself while you go about your day. That’s the beauty of crock pot cooking: it’s efficient, it saves you time, and it somehow feels like a little kitchen magic when you lift the lid and smell that rich, slow-simmered goodness.
I’ve made this recipe for years, and these days I use ground turkey instead of beef. But that’s totally up to you—choose whichever protein works best for your household. What really sets this chili apart from stovetop versions is the time. Low and slow is the secret. On low for 6–8 hours or on high for 3–4 hours, the flavors come together into something so much deeper than a quick simmer can give you.
Another bonus? Chili is forgiving. If you’ve got stray veggies in the fridge or a little leftover meat, toss it in! It’s a perfect recipe for weekly meal planning because you can customize it and stretch it out. Plus, the longer it cooks, the better the flavor gets.
Crock-Pot 7-Quart Manual Slow Cooker, Black #walmartcreator #affiliate link https://walmrt.us/44TkVuR
Here’s my go-to recipe—feel free to make it your own:
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Crock Pot Chili
Ingredients:
1 ½ lbs. ground turkey (or lean ground beef)
1 large white onion – it disappears while cooking, but leaves behind a subtle sweetness
1 large green pepper, diced
2 Tbsp. chopped garlic
3 Tbsp. chopped jarred jalapeños
2 cans (15 oz.) dark red kidney beans, rinsed and drained
1 small can sliced black olives
2 cans diced tomatoes with chilies (juice included)
1 can petite or chopped tomatoes (with juice)
3 Tbsp. tomato paste
1 can Mexicorn
Seasonings: 3 Tbsp. chili powder, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. onion powder, salt & pepper to taste
Optional kick: pinch of cayenne + red pepper flakes
Directions:
Sauté veggies: In a skillet, sauté onion and green pepper. Add garlic and cook for 2 minutes. Transfer to crock pot.
Brown protein: Sauté ground turkey (or beef), season with salt & pepper, and drain fat if needed. Transfer to crock pot. Stir in the seasonings.
Add remaining ingredients: Beans, olives, corn, tomatoes, and tomato paste—everything goes into the pot. Stir well.
Slow cook: Cover and set on low for 6–8 hours, or high for 3–4 hours. Taste and adjust seasoning if needed.
Serve hot with tortilla chips on the side and let everyone top their bowl however they like—cheese, sour cream, onions, or even extra jalapeños if they’re feeling brave.
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This recipe has been part of my kitchen for more than 20 years, and every time I make it, it feels like a cozy hug in a bowl. Try it for your next meal plan—you might find it becomes one of your traditions too.
xoxo, Dana
