I’m sure you have a lot of small appliances in your kitchen, and hopefully, you own a Crock-Pot. Because today we are talking about my Crock-Pot Easy Chili Recipe.
I love making this chili recipe when I’m busy and I still want a home-cooked meal. This recipe is hearty and great if you are on a tight budget.
Today, let’s make a big pot of this easy chili. By the way, my friends and I are sharing our favorite recipes.
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Crock-Pot Low Down
Let’s cover a few things about the Crock-Pot.
What is the Difference Between a Slow Cooker and a Crock-Pot?
So, Crock-Pot is the brand name of the first small appliance that came out in the 1970s. It is typically a stoneware pot surrounding by a heating element. A Slow Cooker generally is a metal pot on top of a heated surface. It isn’t a brand name, unlike the Crock-Pot. Also, the Crock-Pot typically comes in two cook settings low and high. Whereas some Slow Cookers have many settings, like steams, sears, saute and slow cook.
What Foods Shouldn’t You Cook in a Crock-Pot?
Here is a list of foods you shouldn’t cook in a Crock-Pot. Some of them are not recommended because they need higher heat settings in or order to cook them safely, or the food doesn’t fare well in the Crock-Pot. If you want to learn more about this, check out this informative article, Chow Hound.
- Frozen Meat
- Lean Meats
- Dried Beans
- Cruciferous Vegetables
- Roast Beef
- Whole Turkey or Chicken
- Hard-Boiled Eggs
Can You Speed up Your Settings to Save Time on a Recipe?
If you are making something that needs to simmer over seven hours, then increasing the heat and saving time isn’t the best thing for the recipe. I guess food, when simmered, brings out the most flavors, so there is a benefit to cooking food at a lower temperature. There is a whole science to this, so I’ll leave that up to the experts. Here is an informational chart of different times and settings.
Ok, back to my easy chili recipe.
My neighbor and friend, Francie, told me about her yummy chili recipe. So, I asked her for the recipe. She loves easy recipes, and I’m happy to say that this is easy and so hearty and yummy. It is comfort food for my family. Yesterday morning, I got to cooking early and finished making a big Crock-Pot of chili, and my son and husband tried to sneak some for lunch. They were so disappointed that I said it was for dinner.
How Much Does it Cost to Cook this Big Pot of Chili?
I ran the numbers on my recipe, and if you use ground turkey, the whole thing comes to about $20. If you use my meatless, Beyond Meat Crumbles, it cost about $25. The entire recipe makes about ten servings, so that comes out to $2 a bowl. For a family of four, a chili dinner is around $8. Now that is a good thing.
How Long Does it Take to Make this Dinner?
The most time-consuming part is sauteing the onions and the meat. I would venture to say that it takes about 15-20 minutes to add everything to the Crock-Pot and then another hour or two to cook.
How to Make This Easy Crock-Pot Chili Recipe
Chop the onion and place in frying pan with about a tablespoon of cooking oil. Once the onions are translucent, remove from the pan and place in a bowl.
With the same frying pan, add another tablespoon of cooking oil and cook your ground meat.
Mix All Ingredients in the Crock-Pot
Add kidney beans, diced tomatoes, corn, ground meat, onions, unsweetened cocoa, two seasoning packets, and brown sugar in the Crock-Pot.
Set To Crock-Pot to High
Stir chili, place lid on Crock-Pot, and set heat to high. Cook for about an hour to two hours.
Sprinkle with shredded cheese, chopped green onions, and a dollop of sour cream. Also, it goes nicely with my yummy Cornbread Recipe!
Healthy Vegetarian/Vegan Chili
It is easy peasy to turn this recipe into a vegetarian. Substitute out the meat for Beyond Meat Crumbles or the Impossible Burger. You can also use any other vegetarian meat substitute. This version is how I make it for my family since half of my family members don’t eat red meat.
Easy Crock-Pot Chili Recipe
- 1 Onion chopped
- 2 Chili Seasoning Packet
- 3 28 oz Cans Diced Tomatoes
- 3 15.5 oz Cans Kidney Beans rinsed and drained
- 1-2 tbsp Brown sugar
- 2 tbsp Unsweetened cocoa
- 1 ½ lbs Ground Beef, Turkey, or Chicken I used Vegetarian Crumbles, Beyond Meat
- 4 tbsp Cookin Oil
- 1 15.25 oz can Corn
- Chop onion and place in frying pan with about a tablespoon of cooking oil. Once the onions are translucent remove from the pan and place in a bowl.
- With the same frying pan, add another tablespoon of cooking oil and cook your ground meat.
- Rinse and drain kidney beans. Then add kidney beans, diced tomatoes, can corn (with water), ground meat, cooked onions, unsweetened cocoa, two chili seasoning packets, and brown sugar in the Crock-Pot.
- Stir chili, place lid on Crock-Pot, and set heat to high. Cook for about an hour to two hours.
- When the chili is ready to serve, sprinkle with shredded cheese, chopped green onions, and a dollop of sour cream.
Feeding the Homeless with Our Big Batch of Chili
On a side note, my daughter and I made this recipe for a man who feeds our local homeless population. We wanted to accompany him, but with COVID in full swing, we decided that maybe we would volunteer another time. Nonetheless, he fed them our lunch of chili, cornbread, and sliced apples. I was delighted that we helped feed 30 very appreciative homeless folks.
It is nice to spread a bit of love to other in these difficult times.
Speaking of difficult times, I know we are all cooking dinners these days and it can be hard to change up our menus. So I rounded up our family favorite recipes.
Here are Some Other Simple Meals:
Thanks so much for joining us today! Until my next blog post, have a great week.
10 Cozy Crockpot Recipes
Crock Pot Chicken Tacos – My 100 Year Old Home
Easy Chili Crockpot Recipe – Happy Happy Nester
Slow Cooker Sicilian Beef Stew – Most Lovely Things
Keto Crockpot Crack Chicken Cauliflower Pie – The Happy Housie
Fall Slow Cooker Recipes – Jennifer Maune
Slow Cooker Pumpkin Butter – Modern Glam
Crockpot Pumpkin Pie Dump Cake – Tatertots & Jello
Mexican Hot Chocolate – Crock Pot Recipe – Paint Me Pink
Crock Pot French Dip – Two Ways – Sincerely, Marie
Easy Slow Cooker Beef Stew – Twelve on Main
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This sounds delicious. I can’t wait for it to cool down so I can start making soup again!
Janine! chili has never looked so good! You always make everything beautiful!
Thank you, Annie! Also, it is so lovely having you in our blog hops!
Jeffrey G Hadfield
Yum! Your soup looks so good Janine! I pinned it to my amazing soup recipe board!
Thank you, Jennifer!
Janine, my mouth started watering looking at your chili recipe! Chili is my husbands favorite food and I can’t wait to make this one for him!!
This is such an easy chili recipe. I love that it only takes a few minutes of prep time! I used unsweetened cocoa, which makes it thicker and richer.
Thanks for sharing the recipes. The chili and your Mom’s cornbread will definitely be served on our dinner table soon. Fall is starting to arrive here and I just finished decorating my front porch. I will tackle inside the house next. I am always a little sad to box summer decor away even if this hasn’t been a great summer. I am so sorry about the Western fires. Tragic.
You are ahead of me with decorating your porch. That is next on my list! Yes, it is always sad to say goodbye to summer or any season for that matter! 🙂
The wildfires are so tragic. So many people have lost their homes. I feel blessed we don’t have fires up on the mountain that we live on.
Yes, we finally have a day of good air quality, so we have the windows and doors wide open. I guess we take for granted being able to open doors and step outside to get some fresh air!
Have a great day and thanks for being such a loyal blog reader!
This looks awesome, Janine! I love chili in the winter – and the crockpot is the perfect way to make it!
Me too! I’m going to make my vegetarian lasagna this weekend! Hoooray for crock pots!
Made this last week because I love chili, love using my crockpot, and was intrigued by the addition of unsweetened cocoa. It was FABULOUS! The flavor was rich, without any hint of chocolate, but a definite depth of flavor I haven’t noticed in any other chili recipe. This will be my go-to chili recipe from now on, and I have a lot of chili recipes I like. Try it! I don’t think you’ll be disappointed! Fortunately, I still have some that is just finished thawing in the fridge so we can have some tonight!
Hey Carole Chew! Thank you, I really appreciate the positive feedback 🙂 I will definitely give your technique a go and can’t wait to serve it for the family. Happy cooking!