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Crock-Pot Chili


Note: Ground turkey can be used in place of beef. I prefer 1 pound meat and more beans. I use 2 cans kidney beans, 1 can pinto beans, drained, in place of dried beans to save time.

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  • 1/2 lb. dry pinto or kidney beans
  • 2 (14 1/2 oz.) cans diced tomatoes
  • 2 lbs. ground beef, browned & drained
  • 1 med. onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, crushed
  • 2 to 3 T. chili powder
  • 1 tsp. pepper
  • 1 tsp. cumin
  • Salt, to taste



Step 1

Rinse beans; cover beans with 3 times their volume of water. Bring to a boil for 10 minutes. Reduce heat; cover and simmer 1 1/2 hours, or until tender. Discard water.
Put all ingredients in crock-pot in order listed. Stir; cover and cook on low 10 to 12 hours (high; 5 to 6 hours). No need to stir while cooking. Serve alone or over rice, potatoes, or noodles.


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