crock pot · recipe

Crockpot of Chili

I love chili. On a cool night what better way to spend it than with a hot bowl of chili, a blanket and a movie! It’s even better the next day, too.

This has a ton of variations  – items can be added or deleted. I am posting my basic chili recipe here, then scroll down to read my tips!



  • 1 pound of lean, organic turkey of beef (omit to make vegan)
  • 1 medium yellow onion, chopped
  • 1 red or green bell pepper, seeded and dices
  • 1-2 medium jalapeño, seeded and diced
  • 2 cloves garlic or 2 tablespoons garlic powder
  • 1/4 cup chili powder
  • 2 tablespoons cumin
  • salt and pepper to taste
  • 1/2 can tomato paste, 6 oz can
  • 1 large can whole tomatoes with juice, quartered
  • 7 cups kidney/pinto beans soaked overnight, or 2-3 cans of kidney/pinto beans with liquid.
  • 2-3 cups of water
  • 2 tablespoons of olive oil
  • 1/4 cup chopped cilantro
  • hot sauce (sriracha) to taste

Heat olive oil in large skillet with half of the onion, all of the garlic and half jalapeño. Cook until tender, about 5 minutes. Add meat, if using, and brown. Salt and pepper to taste. When meat is browned, add the remainder of onion, jalapeño and bell pepper. Stir and cook for another 5 minutes. Add the mixture to a crock pot/slow cooker.

Turn you crock pot to the highest heat. Add beans to crock pot and stir together. Then add 2 cups of water water, spices, tomatoes, tomato paste and cilantro. Blend well and cover.

Check every half hour, stirring. After 2 hours taste to see if you need salt and pepper or more spice.

It will take 6-7 hours to fully cook. Do not add flour as the chili will thicken the last few hours of cooking.

Serve with cornbread or a salad. Garnish with fresh cilantro, cheese or avocado.

Serves 6-8 people.


The jalapeno doesn’t add spice, only flavor. When I want to spice it up I add chili flakes, sriracha (hot sauce) or use your own favorite way to spice up food. Add a small amount at a time and taste 30 minutes later. Use this same technique with salt and pepper, onion powder(optional) and garlic powder. I never use the same amount for each batch.

When soaking the beans over night, do not measure out 7 cups as the beans will expand. 4-5 cups will be plenty of beans for soaking. I use a mixture of pinto and kidney beans. You can even use black beans if desired.



6 thoughts on “Crockpot of Chili

  1. I made your chili last night for football! That and cornbread! Yummy! I think I have an issue with dry beans: This is the second time I've cooked using them and I soaked them overnight (a good 12 hours) and even after 8 hours of cooking, some were still a little crunchy. 😦 Even with that though, it was some good eating! Guess I'm going to have to go the boiling first route.

  2. I made crock pot chili yesterday! It was awesome! I love how easy it is just to leave it in there for a few hours. I think I should have added cumin though.. and i've never tried adding jalapenos but that's a great idea. Looks fab!

  3. I made a big batch of chili last week. Yours looks great and you make me want to go out and buy a crock pot!

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