Name: Crockpot Chili Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 2 pounds ground beef; 1 large yellow onion (diced); 3 cloves garlic (minced); 1 Tablespoon ground cumin; 2 Tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; 15 ounces black beans (drained and rinsed); 30 ounces kidney beans ((2 15-ounce cans), drained and rinsed); 28 ounces diced tomatoes (with juices); 10 ounces Rotel (not drained); 28 ounces tomato sauce; 15 ounces canned corn (drained)

By: Jill Mills Updated: Apr 17, 2026

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With two types of beans, ground beef, Rotel, tomato sauce, and corn, this Crockpot Chili recipe is an easy, minimal effort dinner. Spend 15 minutes on prep in the morning and come home to a hearty, savory dinner ready to enjoy.

This crockpot chili recipe is inspired by both my easy chili recipe and my slow cooker chicken chili. After making the chicken chili, I knew I wanted a slow cooker version of a classic beef and bean chili. After a bit of trial and error, I landed on this crockpot chili recipe with black and kidney beans, ground beef, diced tomatoes and Rotel, tomato sauce, and corn, plus the usual chili spices.

Like any good chili, it’s hearty and filling and loaded with warm flavor. We love to enjoy our bowls topped with sour cream, shredded cheese, and diced avocado, and it’s thick enough to scoop with tortilla chips. My favorite part, though, is that it takes a whopping 15 minutes of prep. I can easily brown the beef in the morning and come home to chili that’s ready to serve and tastes like it’s been simmering on the stovetop for hours.

Why We Love This Crockpot Chili Recipe

Minimal prep required. The only hands-on step of this slow cooker chili is browning the ground beef. After that, it’s a matter of dumping it all into the crockpot and letting it work its magic.
Bean-forward & beefy. I know there’s a whole debate about beans or no beans in chili, but in my opinion, unless it’s hot dog chili, there should be beans. And not just one little can of them! This recipe is made with three cans of beans and a pound of beef, which is just the right balance in my opinion.
Make-ahead friendly. This crockpot chili stores very well in both the fridge and the freezer, making it ideal for meal prep and freezer meals. The leftovers are fantastic for lunch throughout the week, too.

Overhead view of ingredients needed to make crockpot chili

Key Ingredients

Here’s an overview of everything needed to make this chili. Be sure to scroll down to the recipe card below for the exact measurements.

Ground beef – I tend to stick with an 80/20 or 90/10 lean ground beef to avoid excess grease.
Aromatics – Yellow onion and minced garlic add flavor to the beef.
Spices – Ground cumin, chili powder, garlic powder, dried oregano, salt, and pepper add the classic chili flavor.
Beans – I use one can of black beans and two cans of kidney beans in my chili. Be sure to drain and rinse them first.
Diced tomatoes – I use one large can of plain diced tomatoes with juices plus a can of Rotel. The Rotel helps add a bit of heat and a more robust flavor with the addition of the green chilies. Do not drain, as the liquid takes the place of broth in this recipe.
Tomato sauce – Any plain tomato sauce works. Be sure not to use seasoned spaghetti sauce.
Corn – I used a can of corn. Frozen corn also works.

How To Make Chili in the Crockpot

After browning the beef, this recipe is almost entirely hands-off. The printable instructions can be found in the recipe card below.

Browned ground beef in the bottom of a slow cooker

Beans, corn, Rotel, diced tomatoes, and spices in a slow cooker.

Brown the beef. Cook the beef over medium-high heat, breaking it into crumbles as it browns. Drain any excess grease.
Combine the ingredients. Add the cooked beef to the slow cooker, followed by the onion, garlic, spices, beans, diced tomatoes, Rotel, tomato sauce, and corn. Mix to combine.
Cook. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Taste test. After cooking, give it a taste. Adjust the seasoning as needed.
Enjoy. Serve in bowls with your favorite toppings.

Close up of a ladle scooping crockpot chili

Recipe Variations

Here are a few ways to customize this crockpot chili recipe.

Turn up the heat. For a spicier chili, add diced jalapeños, or a pinch of cayenne pepper.
Thicken the chili. If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate.
Try a different protein. Substitute ground turkey or chicken for the ground beef for a leaner option.
Thin the chili. Add a splash of beef broth or water if the chili is too thick for your liking.
Add more veggies. If desired, you can add other vegetables like diced bell peppers or zucchini for extra texture and flavor.

A spoon in a bowl of chili in front of the crockpot

Serving Suggestions

I like to offer a few different topping options and let everyone build their own bowl. A few of our favorite toppings are shredded cheese, sour cream, diced avocado, and sliced jalapenos, plus some tortilla chips for scooping.

Cornbread on the side is a given, of course. For an even heartier meal, it can be served over rice.

How To Store & Reheat Leftovers