Easy Crockpot Ground Beef Chili with Beans is the cozy dinner recipe you didn’t know you needed this week. Whether it’s a chilly fall evening or you’re just craving something hearty that practically cooks itself, this dish delivers comfort by the spoonful. And guess what? You barely have to lift a finger. Just toss in your ingredients, set it, forget it (well, mostly), and come back to a delicious, flavor-packed bowl of chili.
This Easy Crockpot Ground Beef Chili with Beans is ideal for busy weeknights, game days, or when you just need to feed a hungry crew without hovering over the stove. Plus, it’s flexible—got turkey instead of beef? Go for it. Kids don’t like bell peppers? Leave ‘em out. You do you, and let the Crockpot work its magic.
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What is Easy Crockpot Ground Beef Chili with Beans?
Easy Crockpot Ground Beef Chili with Beans is a slow-cooked, one-pot wonder made with ground beef, two kinds of beans, tomatoes, and a medley of bold spices. It’s the set-it-and-forget-it cousin of your grandma’s stovetop chili—just as comforting, but way more convenient.
Unlike stovetop versions that demand attention, this Crockpot version lets time (and your slow cooker) do the heavy lifting, deepening the flavor without constant stirring. The beans add protein and texture, while the chili powder, cumin, and smoked paprika bring warmth and depth. It’s not too spicy, unless you want it to be. And best of all? You can customize it to fit your pantry, your tastebuds, or your picky eaters. If you’re craving more slow cooker goodness, try these garlic butter beef bites or this cozy chicken fajita soup.
Reasons to Try Easy Crockpot Ground Beef Chili with Beans
First, let’s talk ease. This recipe requires 15 minutes of prep—tops. Brown some beef, chop an onion, open a few cans, and you’re done. You don’t have to babysit a bubbling pot or scrub a million pans after. Second, this chili is a flavor bomb without being fussy. The smoky paprika and chili powder do all the heavy lifting, and the slow simmer coaxes out every ounce of savory richness. Third, it’s a crowd-pleaser.
Your kids will eat it. Your partner will ask for seconds. Your neighbor might drop hints for leftovers. Lastly, this chili is versatile and freezer-friendly. Make a big batch, and you’ve got lunch or dinner ready for later. Need a meatless version? Swap the beef for lentils. Want it spicier? Toss in some jalapeños. It’s also ideal for meal prep or to bring to a potluck—because who doesn’t love a chili that basically cooks itself?
Ingredients Needed to Make Easy Crockpot Ground Beef Chili with Beans
- 1 lb ground beef (or ground turkey)
- 1 can kidney beans (rinsed)
- 1 can pinto beans (or black beans)
- 28 oz crushed tomatoes
- 2 tbsp tomato paste (optional: use more for thicker chili)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper (optional), diced
- 2 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- 1 tsp smoked paprika (or regular paprika)
- Salt and black pepper to taste
- 2 cups beef broth (low-sodium recommended)
Instructions to Make Easy Crockpot Ground Beef Chili with Beans
Making this Easy Crockpot Ground Beef Chili with Beans doesn’t just save you time—it’s also a fun and satisfying process. Follow this step-by-step guide to get dinner on the table without the stress. We’ll walk you through every detail so you feel confident, even if this is your first time using a slow cooker.
Step 1: Brown the Ground Beef for Maximum Flavor
Before you even touch your Crockpot, grab a large skillet and place it over medium-high heat. Add a light drizzle of olive oil, then toss in your ground beef. You’re aiming for a rich, browned color—this means flavor! Stir occasionally, breaking the meat into smaller crumbles with a wooden spoon or spatula.
Cook the beef until it’s fully browned and no longer pink, which should take about 7–10 minutes. Once done, carefully drain off the excess fat. This step keeps your chili hearty but not greasy. Want to go leaner? You can absolutely swap the beef for ground turkey. For more on smart swaps like this, check out our Healthy Ground Turkey Soup for inspiration.
Step 2: Build the Chili Base in the Crockpot
Now that your beef is perfectly browned, transfer it straight into your Crockpot. Spread it evenly across the bottom. Then add the chopped onion and minced garlic right on top. These two work together to infuse the chili with an irresistible savory base.
Optional but encouraged: toss in some diced bell pepper here for a subtle sweetness and a pop of color. If your kids aren’t into peppers, feel free to leave it out—this chili is forgiving and flexible.
Step 3: Add the Beans and Tomatoes
Time to layer in the heart of the chili: beans and tomatoes. Pour in the rinsed kidney beans and pinto beans. Not a fan of pinto? Black beans are a great stand-in. We’ve got a great list of bean variations in our Tuscan White Bean Soup if you’re looking to mix it up.
Next, add the 28 ounces of crushed tomatoes and a couple of tablespoons of tomato paste. The tomato paste thickens everything up and gives it a rich, tomato-forward depth—almost like you’ve been simmering all day (even though your Crockpot’s doing the work for you).
Give everything a light stir, just enough to distribute the ingredients. You don’t need to overmix—especially once the beans are in the pot. Over-stirring can break them down too much during cooking.
Step 4: Season Generously with Spices
This is where your Easy Crockpot Ground Beef Chili with Beans gets its signature bold flavor. Sprinkle in your chili powder, cumin, and smoked paprika. Adjust the chili powder to your taste—start with two tablespoons, then go from there if you like it hotter.
Add salt and black pepper, and if you want a bit of tang or added umami, a splash of Worcestershire sauce or apple cider vinegar is a welcome addition. If you’re interested in dialing up the flavor further, our Deconstructed Stuffed Peppers has seasoning tips you can borrow here, too.
Finally, pour in the beef broth. Two cups is the sweet spot—enough to keep things juicy and slow-cooker-friendly without making your chili soupy.
Step 5: Let the Crockpot Work Its Magic
Cover your Crockpot with the lid and set it to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The beauty of this step-by-step process is that, once the prep is done, you get to walk away and let the slow cooker do the heavy lifting.
Avoid the temptation to open the lid too often. Every time you do, you let out heat and slow down the cooking. Just trust that everything is mingling and developing big, bold flavors in there. If you’re new to slow cooking, our Crockpot Chicken Fajita Soup is another great starter recipe.
Step 6: Taste, Rest, and Serve Like a Pro
Once the cooking time is up, remove the lid and take in that mouthwatering aroma. Stir gently, then grab a spoon and taste. Adjust salt or spices if needed.
Let the chili rest for 10 minutes before serving. This allows the flavors to settle and the consistency to thicken just slightly—ideal for scooping with tortilla chips or spooning over baked potatoes.
Ladle the chili into bowls and garnish as you like. Cheddar cheese, sour cream, avocado, cilantro, or sliced jalapeños all make great toppers. For a fun family night, set up a toppings bar and let everyone build their own bowl. And if you’re feeding a crowd or craving more slow cooker goodness, don’t miss our Slow Cooker Honey Garlic Chicken.
This step-by-step recipe truly turns a handful of everyday ingredients into a comfort food classic. Whether you’re a chili newbie or just short on time, this method delivers every time—warm, flavorful, and effortlessly easy.
What to Serve with Easy Crockpot Ground Beef Chili with Beans
This chili is hearty enough to shine solo, but if you’re craving sides, there are plenty of delicious pairings. A crusty piece of sourdough or a skillet of golden cornbread is a no-brainer—perfect for dunking. Got picky eaters? Try tortilla chips and shredded cheese on the side for a build-your-own chili bowl. If you want to lighten it up, a simple green salad with a tangy vinaigrette balances out the richness.
For comfort-on-comfort vibes, serve over a baked potato or rice. And if you’re entertaining or meal-prepping, consider doubling the batch and serving it with toppings like chopped jalapeños, green onions, or lime wedges buffet-style. It’s also great with cheesy chicken wraps or garlic mashed potatoes and short ribs for an all-out cozy night.
Key Tips for Making Easy Crockpot Ground Beef Chili with Beans
- Brown your beef first – It adds deeper flavor and helps reduce excess grease. Skipping this step can make the chili taste a bit flat.
- Rinse your beans – Canned beans often come packed with extra sodium and a weird sludge. Give them a quick rinse to keep your chili tasting fresh.
- Customize your veggies – Not a fan of bell pepper? Leave it out. Got zucchini or carrots hanging around? Toss them in.
- Don’t over-stir – Especially with beans in the Crockpot, less stirring means they keep their shape and don’t turn to mush.
- Make it thicker or thinner – Add more tomato paste for a thicker chili, or a splash more broth if it’s too dense.
- Spice it your way – This version is family-friendly, but a pinch of cayenne or chipotle powder can turn up the heat for spice lovers.
Storage and Reheating Tips for Easy Crockpot Ground Beef Chili with Beans
Got leftovers? Lucky you. This chili keeps beautifully. Once it cools, store it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors deepen. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months—just label and date them so you don’t forget.
To reheat, microwave individual portions for 2–3 minutes, stirring halfway through. Or rewarm on the stove over medium heat until hot and bubbly. If it thickens too much after sitting, just add a splash of broth or water to loosen it up. Need other freezer-friendly dinner ideas? Try this 7-can taco soup or creamy chicken enchiladas that reheat like champs.
FAQs
Can I use ground turkey instead of beef?
Absolutely! It’s a great leaner option and still delicious.
Can I make it vegetarian?
Yes, just skip the meat and add extra beans, lentils, or even quinoa for texture.
How spicy is this recipe?
Mild to medium, depending on your chili powder. You can always add heat with cayenne or hot sauce.
Can I cook it on the stovetop instead?
You sure can! Simmer everything in a large pot on low heat for 1–2 hours.
Can I double the recipe?
Yes, but make sure your Crockpot is big enough—don’t fill it more than ¾ full.
Final Thoughts
Easy Crockpot Ground Beef Chili with Beans is that back-pocket recipe you’ll keep coming back to—especially when life gets hectic, dinner needs to be hearty, and your family just wants something that feels like a warm hug. It’s adaptable, affordable, and flat-out satisfying. Whether you’re meal-prepping for the week or feeding a hungry bunch, this is a no-fuss winner. For more soul-warming meals that basically cook themselves, check out our Slow Cooker Honey Garlic Chicken or Sweet Hawaiian Crockpot Chicken. Happy cooking, y’all—and don’t forget the cornbread.
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Print
Easy Crockpot Ground Beef Chili with Beans (Simple & Hearty!)
- Total Time: 6 hours 25 minutes
- Yield: 6 servings 1x
Description
Enjoy the comforting embrace of Easy Crockpot Ground Beef Chili with Beans, perfect for chilly evenings.
Ingredients
- 1 lb Ground Beef (can substitute with ground turkey)
- 1 can Kidney Beans (rinse before using)
- 1 can Pinto Beans (can swap for black beans)
- 28 oz Crushed Tomatoes
- 2 tablespoon Tomato Paste (use more for thicker chili)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 medium Bell Pepper (optional, diced)
- 2 tablespoon Chili Powder (adjust to taste)
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika (regular paprika can be used)
- Salt, to taste
- Black Pepper, to taste
- 2 cups Beef Broth (low-sodium recommended)
Instructions
1. In a skillet, heat a drizzle of olive oil over medium-high heat, add the ground beef, and cook until no longer pink. Drain excess fat.
2. Transfer the browned beef into your crockpot. Layer it with chopped onions and minced garlic. Add diced bell pepper if using.
3. Pour in the kidney beans, pinto beans, crushed tomatoes, and tomato paste. Stir gently.
4. Sprinkle in chili powder, cumin, smoked paprika, salt, black pepper, and beef broth. Add Worcestershire sauce or vinegar if desired.
5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring minimally.
6. Taste and adjust seasoning before serving.
7. Allow the chili to rest for about 10 minutes before serving.
Notes
Optional garnishes include fresh cilantro, cheddar cheese, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Beef
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
