There’s something therapeutic about chili bubbling away in a slow cooker. It’s the kind of meal that makes your house smell like comfort — even if your day’s been chaos and your to-do list is judging you. This chili doesn’t ask for much: a few pantry staples, a can or two of beans, and the patience to let time do its slow magic.
The result? Deep flavor, tender beans, smoky spice, and a bowl that basically feels like a hug.
Whether you’re a strict vegan, a meat lover, or just someone who likes to dump and walk away — this crockpot chili delivers.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: Around 8 hours (hands-off!)
- Servings: 6–8
- Difficulty: Zero stress
📝 INGREDIENTS
The Classic (Hearty Vegetarian) Base:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium carrots, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes (with juices)
- 2 tbsp tomato paste
- 1½ tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (adjust later)
- ¼ tsp black pepper
- 1–2 cups vegetable broth (depending on how thick you like it)
Optional Add-Ins:
- 1 cup corn (frozen or canned)
- 1 chopped jalapeño for extra heat
- 1 tbsp cocoa powder (sounds weird, adds depth)
🌱 VEGAN & FLEXIBLE OPTIONS:
- It’s naturally vegan, but you can:
- Add crumbled tofu, tempeh, or lentils for extra protein.
- If you’re not vegan, use ground beef, turkey, or even sausage — brown it before adding.
- For smoky umami depth without meat, add a dash of soy sauce or liquid smoke.
👩🍳 HOW TO MAKE IT
Step 1. Quick sauté (optional but worth it).
Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell peppers for 5–6 minutes, until softened. This step builds flavor — but if you’re feeling lazy, toss everything straight in the slow cooker. No judgment.
Step 2. Load the crockpot.
Add sautéed veggies, carrots, beans, tomatoes, tomato paste, spices, and broth to your slow cooker. Stir well.
Step 3. Let it do its thing.
Cook on low for 6–8 hours or high for 3–4 hours, until the veggies are soft and the flavors have melded. Stir once or twice during cooking if you’re around.
Step 4. Taste and tweak.
Right before serving, give it a taste. Add salt, a squeeze of lime, or even a drizzle of hot sauce. Chili’s not shy — it loves a little customization.
Step 5. Serve your masterpiece.
Ladle into bowls and top however you like. Personally? I go for avocado slices, cilantro, crushed tortilla chips, and a dusting of smoked paprika.
📊 NOTES & NUANCE
- Thick vs. soupy: If your chili’s too thick, add a splash of broth. Too thin? Leave the lid off for the last 30 minutes.
- Flavor deepener: A teaspoon of maple syrup or cocoa powder can balance acidity and add that “been simmering all day” taste.
- Don’t rush the salt: Chili tastes saltier after sitting — adjust right at the end.
- Make it overnight: Let it cook on low while you sleep. You’ll wake up to a house that smells like heaven.
❓ FREQUENTLY ASKED
Q: Can I freeze it?
Absolutely. Chili freezes beautifully. Portion into containers and freeze up to 3 months.
Q: Can I make it spicier?
Add chipotle peppers in adobo, hot sauce, or fresh jalapeños. Go slow — chili heat builds over time.
Q: How do I make it smoky without meat?
A little smoked paprika or liquid smoke does the trick. Or stir in roasted red peppers.
🌟 VARIATIONS
- Sweet Potato Chili: Swap carrots for cubed sweet potatoes for a cozy, slightly sweet twist.
- Three-Bean Power Chili: Add pinto beans and lentils for texture.
- Beer Chili: Replace ½ cup of broth with a dark beer — rich, malty, and perfect for game day.
- White Bean & Green Chili: Use cannellini beans, green chiles, and tomatillo salsa for a lighter version.
🍲 STORAGE
- Fridge: 4–5 days in an airtight container.
- Freezer: Up to 3 months.
- Reheat: Gently on the stove over low heat, or in the microwave with a splash of broth to loosen.
✨ FINAL THOUGHT
Crockpot chili is the dinner equivalent of hitting “snooze” — low effort, high reward. It’s hearty enough to please meat eaters, flexible enough for vegans, and forgiving enough for whoever forgot to buy fresh cilantro (again). It’s one of those rare recipes that manages to feel both simple and special — especially when it’s been quietly bubbling away while you do literally anything else.
