If you’ve ever stared into the fridge at 5:30 PM feeling that familiar dread about what to make for dinner, trust me, I get it. That pressure used to haunt my weeknights until I leaned hard into my grandmother’s mantra: food shouldn’t be complicated to be wonderful. That’s why I’m sharing my absolute favorite solution for busy days: this crockpot chili recipe. It’s the ultimate easy dump chili. You brown two kinds of meat, dump everything else in the slow cooker, and walk away until dinner time. Here at 911Recipes, my goal is always to make real life delicious, and this recipe—born from my own need for simplicity—is proof that you can have an unforgettable meal with almost zero fuss. You can read more about our family kitchen philosophy right here on our About page.
Why This is the Best Crockpot Chili Recipe for Busy Days
When life gets truly chaotic, you need a dinner solution that works while you’re busy doing literally anything else. That’s the magic of this set and forget chili. It’s built for speed when you start it, and then it takes over!
- Minimal hands-on time—seriously, once the meat is browned, you just dump it all in!
- Amazing flavor development because that slow simmer time really lets the spices blend together perfectly.
- It relies heavily on pantry staples, so you don’t need to run to the store mid-week.
If you want a truly easy dump chili that tastes like you spent all afternoon tending the stove, this is your answer, friend.
Ingredients for Your Easy Dump Crockpot Chili Recipe
This recipe is fantastic because it calls for ingredients you probably already have hiding in your cabinets! Since we’re using both ground beef and ground turkey here, you get a great texture that works perfectly for a hearty beef crockpot chili or a slightly leaner turkey chili slow cooker version. Just make sure you rinse those beans well before they go into the pot!
- 1 pound ground beef
- 1 pound ground turkey
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Step-by-Step Instructions for the Perfect Crockpot Chili Recipe
I know the name says “dump,” and we get there in a minute, but trust me on the first step! Browning the meat before it hits the pot is what makes this slow cooker chili taste like it simmered for hours, not minutes. If we skip this, the flavor ends up a little flat. Don’t worry, though; this is the only real work you have to do!
Browning the Meat (The Only Active Step)
Heat up a large skillet over medium heat. Toss in your ground beef and ground turkey together. You need to break that meat up really well while it browns. The most important part here is tilting your pan and using a spoon to scoop out all that excess grease when it’s fully cooked. We want flavor, not oil sitting on top of our chili!
Assembling Your Crockpot Chili Recipe
Once that meat is drained, transfer it straight into your slow cooker—that’s the “dump” part! Next, add everything else: your rinsed beans, the entire cans of diced tomatoes and tomato sauce (don’t drain those tomatoes, we need that liquid!), the chopped onion and pepper, and all those lovely spices. Give it a really good stir right in the crockpot so those seasonings don’t just clump up on the bottom.
Pro tip from my kitchen to yours: This is where you can sneak in an extra cup of beef broth for a richer base, just like we do when making our creamy dips! Just mix it in with everything else.
Simmering Time for Deep Flavor
Cover it up and walk away! If you’re home all day, set it to low for 6 to 8 hours. If you have to rush off to work, you can cook it on high for 3 to 4 hours, but low just seems to make the flavor smoother, you know? Right before you serve it up, give it one final stir. Then, ladle it out and enjoy that wonderful aroma!
Tips for an Award Winning Chili Flavor Profile
Now, turning a good chili into an award winning chili is all about coaxing maximum flavor out of those simple ingredients. Since this is a set-it-and-forget-it recipe, we need to make sure those few minutes we spend actively cooking are impactful. Don’t skip this section if you’re planning on serving this to company!
My biggest secret? Toast your spices! Before you add the cumin and oregano to the pot with the meat, throw them into that hot skillet for about 30 seconds while it’s empty. You’ll smell the difference immediately—it makes the cumin perfume the whole kitchen! Also, smoked paprika is a game-changer here; it adds that deep, smoky background note that tastes like it came straight off an outdoor grill.
Remember how I mentioned adding beef broth for richness? That extra cup really helps marry the tomatoes and the spices. It might sound like a small adjustment, but it’s what takes this from great weeknight fare to something truly memorable.
Ingredient Notes and Substitutions for Your Crockpot Chili Recipe
I always hear from folks who need to swap things out based on what they have on hand, and that’s perfectly fine! This recipe is super flexible. Food is supposed to work for you, not the other way around. Don’t stress if you’re missing one specific can; we can work around it!
Let’s talk about beans first. We use kidney and black beans because they hold up well during that long simmer, but if you only have pinto beans or even cannellini beans in the pantry, go for it! Just make sure you rinse them really well to get rid of that extra salty liquid. That’s key.
Canned Tomatoes: Undrained is Best
You might notice I had you leave the liquid in the diced tomatoes. That liquid is flavor, honey! If you are really trying to keep the sodium down or if you prefer a thicker final product right from the start, you can absolutely drain the diced tomatoes, but maybe add half a cup of water or that broth we talked about earlier to make up for it. Don’t just leave the liquid out without replacing some moisture!
Adjusting the Heat Level
That little whisper of cayenne pepper is my secret weapon for depth, not just heat, but if you’re making this for kids or people who don’t like any spice, just omit it! It’s totally fine. On the flip side, if you want more punch, switch that cayenne out for a teaspoon of chipotle powder. Wow, does that give you a smoky kick! Think about what flavor profile you love; the spices are yours to play with.
Serving Suggestions for Your Easy Dump Chili
Okay, the chili is cooked! It smells incredible, and you deserve to eat it right away, but don’t just eat it plain out of the bowl! Chili toppings are honestly half the fun. This hearty stew is practically a blank canvas waiting for you to dress it up.
For the classic crowd, you can never go wrong with a simple setup. Keep bowls of shredded sharp cheddar cheese and cool sour cream on the table—they cut through the richness beautifully. A little sprinkle of freshly chopped cilantro and some crunchy diced white onion adds unbelievable freshness and texture.
But if you’re feeling fun and hosting a game day or just want the kids excited, I have a little trick up my sleeve. This chili is amazing spooned over fluffy cornbread! It’s such a wonderful texture contrast; the soft, crumbly bread soaking up that rich broth is pure comfort. Or, if you’re looking for something really fun, try making a batch of loaded tots instead of traditional nachos—you can find my favorite way to load them up right here. Either way, you want that contrast: hot, rich chili and something fresh or crunchy on top!
Storage and Make-Ahead for This Crockpot Chili Recipe
This wonderful slow cooker chili is honestly even better the next day, and that’s telling you something! If you have leftovers (and I hope you do!), let the chili cool down completely first. Then, pop it in an airtight container in the fridge for about four days. But the real win here is the freezer!
This recipe freezes beautifully, making it the perfect blueprint for future easy dump chili nights. Portion the cooled chili into your freezer-safe containers, leave a little space at the top for expansion, and you’ve got dinner ready months from now. Talk about planning ahead!
Frequently Asked Questions About Your Slow Cooker Chili
I always get so many great questions after I share a favorite recipe like this! It just shows how many of you are out there looking for easy ways to get amazing dinner on the table for your families. Don’t worry about tweaking things; that’s what cooking is all about!
Can I use only beef or only turkey in this crockpot chili?
Absolutely! Using both ground beef and ground turkey is really just my preference for balancing richness and keeping the fat down a little, but you can certainly use just one. If you use all ground beef, you might want to drain a little extra grease off after browning. If you use all turkey, maybe sneak in that extra cup of beef broth we chatted about earlier to boost the savory flavor!
How do I make this slow cooker chili thicker?
That is one of the notes listed, but it’s such a common question! If you want a really hearty, thick chili that stays on your spoon, the easiest trick is simply to take the lid off for the last 30 minutes of cooking time. It lets the steam escape and concentrates the sauce naturally. You don’t want to take the lid off too early, or you risk losing all that wonderful moisture the beans and tomatoes bring!
Can I skip browning the meat entirely for an even easier dump chili?
I know the appeal of skipping that step for the ultimate easy dump chili, but honestly, I really advise against it for this recipe. If you skip browning, you are left with watery grease floating on top of your chili once it’s done simmering. That initial browning really seals in the beef and turkey flavor and lets you drain off the majority of the fat. It’s the one active step that truly earns you that delicious, almost award winning chili taste!
How long can this crockpot chili safely stay on the ‘Keep Warm’ setting?
This is super important for food safety! Most slow cookers are designed to keep food above dangerous temperatures, but generally, I wouldn’t recommend leaving chili on the ‘Keep Warm’ setting for much longer than two hours past the main cooking time, especially if you are using a lot of dairy toppings. If you won’t be home right when it finishes simmering, set a timer to turn the slow cooker off. If you’re looking for more slow cooker comfort food ideas, you might love my Cream Cheese Chicken Chili!
Nutritional Estimates for This Hearty Crockpot Chili Recipe
I always get asked about the nutrition facts when sharing our recipes, and honestly, I’m not a food scientist, so take these numbers with a grain of salt! We’re aiming for comfort and flavor here, not perfection on a spreadsheet. However, since this crockpot chili recipe uses lean meat and lots of beans and veggies, it actually comes out as a pretty great, filling meal.
Here are the rough estimates for one serving (about 1.5 cups) based on everything going into the pot as written:
- Serving Size: 1.5 cups
- Calories: 380
- Fat: 12g (Only 4g saturated, which isn’t bad for a hearty meal!)
- Carbohydrates: 45g
- Fiber: 12g (Wow, that’s a lot of fiber from those wonderful beans!)
- Protein: 28g
- Sodium: 650mg (This is the biggest variable—rinsing those canned goods really helps reduce this!)
Please remember, this is just an estimate! If you add a ton of sour cream or extra cheese when you serve it up, those numbers are going to jump, of course. But as a base recipe, this slow cooker chili is wonderfully balanced for a filling dinner.
Share Your Experience Making This Easy Dump Chili
Well, that’s it! You’ve got my secrets for turning a standard weeknight meal into the most satisfying, hands-off dinner you can imagine. I truly hope this recipe becomes a staple in your busy life just like it has in mine!
Now that you’ve tried out this easy dump chili, I really want to hear what you thought! Did you stick to the recipe, or did you toss in smoked paprika like I suggested? Maybe you added corn for bulk? Please leave a rating and a comment below—it helps us know what kind of simple, hearty recipes the 911Recipes family needs next.
And if you snapped a picture of your big bowl piled high with cheese and onions, tag us! We absolutely love seeing our recipes in your kitchens. You can follow all our latest simple meal ideas over on Pinterest, too: Follow 911 Recipes on Pinterest.
Thanks for pulling up a seat at our digital table. We hope this crockpot chili recipe brings you back to the feeling that dinner doesn’t have to be a struggle—it should be a chance to connect with your family. Happy cooking!
Warmly,
Clara Kohn and the 911Recipes Family
Easy Dump Crockpot Chili Recipe
- Total Time: 6 hours 15 min
- Yield: 6 servings
- Diet: Low Fat
Description
This easy dump chili recipe lets you put everything in the slow cooker and forget it until dinner. It is a great beef and turkey option for busy cooks.
Ingredients
- 1 pound ground beef
- 1 pound ground turkey
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- Brown the ground beef and ground turkey in a skillet over medium heat. Drain off any excess grease.
- Transfer the cooked meat to your slow cooker.
- Add the rinsed and drained kidney beans and black beans to the slow cooker.
- Pour in the undrained diced tomatoes and the tomato sauce.
- Add the chopped onion and chopped green bell pepper.
- Stir in the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper, if using.
- Stir all ingredients together well in the slow cooker.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Stir before serving. This is a perfect set and forget chili.
Notes
- For a richer flavor, you can add 1 cup of beef broth when you combine the ingredients.
- This recipe freezes well for future easy dump chili meals. Portion cooled chili into freezer-safe containers.
- If you want a thicker chili, remove the lid for the last 30 minutes of cooking time.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 10
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 28
- Cholesterol: 75
