Crockpot Chili


  • 1 lb ground beef or turkey (can substitute Boca Crumbles to make this a vegetarian dish)
  • 1 can red kidney beans
  • 1 can pinto or black beans (your choice)
  • 1 can stewed or peeled tomatoes (fire roasted are really nice if you can find them)
  • 1 can tomato sauce
  • 1 can of tomato paste
  • 1 onion medium yellow onion
  • 1 green pepper (optional)
  • Chili powder (to taste)
  • Cumin (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 Tbsp olive oil


Brown the ground beef (or turkey) with the onions (finely chopped) and olive oil. (Note: when using Boca Crumbles, no need to “brown” first – just add to the crockpot frozen and they will thaw/cook in the crockpot just fine. (Add salt and pepper to taste.) Put the browned meat into a 3 quart crock pot and add the rest of the ingredients. Cook on high for 3-4 hours (or low for 6-8 hours). I recommend adding in the spices slowly over the course of cooking and tasting to see if you would like more. For me I added about 3-4 tsp of chili powder and about 1-2 tsp of cumin.

Makes 2-4 servings of chili.


2 Comments Add yours

  1. Luddite says:

    A timely post! I usually make chilli on the stovetop, but I’m busy this weekend and was looking for a recipe that doesn’t have to be watched. Thank you!


    1. Kleineganz says:

      You’re welcome!


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