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Crockpot Chili

There is nothing quite as filling and warming as a fresh bowl of chili. Not to mention, this winter recipe is versatile and forgiving, making it the perfect recipe for even a beginner to cook.


  • 2 lbs. ground meat (beef, turkey, or venison)
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ cup corn kernels
  • ½ cup diced green chilies
  • 2 cans (15 oz.) diced tomatoes, drained
  • 1 can (15 oz.) dark red kidney beans, drained
  • 1 can (15 oz.) of great northern beans, black beans, or kidney beans, drained
  • 1 can (15 oz.) tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Old Bay (or paprika)


Brown the meat in a skillet with a sprinkle of salt. While meat is browning, combine remaining ingredients in a slow cooker stirring after each ingredient. Once meat is finished cooking, drain the meat and add it to the crockpot.

Once all ingredients are added and thoroughly mixed, turn the crockpot on and relax. Cook for 4-5 hours on high, or 6-8 hours on low.

Chili goes great with fresh, homemade cornbread. We also like to top our chili with a little cheese and sour cream or plain Greek yogurt.