Crock-Pot Chili Recipe

This Crock-pot Chili Recipe is probably my favorite recipe to prepare for the night before church.  I put all the cans out next to the slow cooker the night before, and right before church I open can after can and turn on the crock pot.  It really is so easy and fast to prepare.  It’s great to come home to a warm meal for lunch, with seemingly no effort!  It’s one of the easiest recipes ever!

Crock-pot Can Can Chili

Slow Cooker Days

Chili in the Crock-pot

I also call this recipe Can-Can Chili because if worse comes to worse, and you don’t have time, you can just omit the vegetables and make it with cans only.  That’s how we prepared it when we were saving money road tripping with the crock-pot last fall (you can go here to get other crock-pot road trip-friendly recipes).

Crock-pot Chili

When I am not traveling or pressed for time, I am getting more and more away from using cans now, making the beans from scratch.  I freeze them in can-sized portions to make the beans easy to use.

Crock-pot Can-Can Chili Chili makes a great topping for “baked” potatoes, and I even “baked” these potatoes in the crock-pot!

Can Can Chili

Crock-Pot Chili Recipe

Ingredients

  • 1 lb. of ground beef, ground chicken, chicken, turkey, optional (I usually make this vegetarian though)
  • 1-26oz. can of spaghetti sauce, optional if you want it saucier
  • 2-15 oz. cans of black beans, rinsed and drained (make sure there is no gluten if you need GF)
  • 1-15 oz. can of kidney beans, rinsed and drained
  • 1-15 oz. can of red beans, rinsed and drained
  • 1-15 oz. can of diced tomatoes, rinsed and drained (doesn't have to be canned)
  • 1-15 oz. can of corn, rinsed and drained
  • handful of spinach finely cut, optional if you want it healthier
  • 1 onion, chopped
  • 2 T or more of chili powder to taste
  • 2 T or more of garlic to taste
  • 2 T oregano
  • 1 t of cayenne pepper or more
  • shredded cheese (omit for dairy-free)

Instructions

  1. Insert all ingredients into the slow cooker.
  2. Cook on low for 6-8 hours, or on high for 4-5 hours.
  3. Serve and enjoy.
http://practical-stewardship.com/2012/01/07/crock-pot-chili-recipe/

The Verdict: This is one of the easiest crock-pot recipes ever.  It is so flavorful, and when I make it people often ask for the recipe.  I think it’s the perfect recipe for road-tripping when omitting the veggies if you don’t have access to some.  The recipe is really flexible, so you can substitute one type of beans for another.

Other recipes you may enjoy:

Sweet & Sour Chicken Crock-pot

GO HERE FOR THE COMPLETE LIST OF RECIPES.
THIS POST MAY CONTAIN AFFILIATE LINKS THAT COST YOU NO MORE MONEY, BUT SUPPORT OUR BLOGGING EFFORTS. THANK YOU!
SHARING AT WEEKEND POTLUCK AND SOME OF THESE GREAT LINK PARTIES.

Comments

  1. Tam says

    This looks wonderful! We have been trying to eat out of our pantry and this recipe is perfect! I also like the versatility of it. I keep cooked and frozen hamburger and ground turkey on hand and it could easily be added to the crock pot if we want to have meat, though I love a vegetarian chili! I’m looking forward to trying this and putting it in our rotation of meals now and for the fall! Thank you for posting!

    • says

      Thanks, Tam. I love eating out of my pantry, and this is really an easy recipe to throw together that is filling, frugal, and healthy. Hope you enjoy, and thank you for visiting!

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>