Slow Cooker Chilli

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I am expanding the menu on the blog and adding a great dinner recipe. This is an easy chilli recipe to put in the slow cooker and it will be ready for you when you come home for supper. You can easily double the recipe if need be. Let the appetizing aroma of its ingredients entice you throughout the day or when you get home for supper.

crockpot chilli

The difference between cooking and baking is that cooking is an art and baking is a science. You need the right measurements for everything to go smoothly and turn out when you’re baking, but when you’re cooking you can be a lot more lenient with how you cook. You can add more of this and less of that, you can also add or omit more in a recipe and it will usually still turn out.

Even though baking is my absolute favourite and I much prefer it over cooking, I like the fact that I can alter a recipe to fit my family tastes and needs more when cooking. In this chilli recipe it is easy to alter the amount of spice you put into it. If you like hot then you can add cayenne pepper, however if you like it more mild or you have kids you can definitely leave out cayenne and put less spice.

I love using the slow cooker because I don’t have to worry about cooking later or I just need to cook up a side dish rather than a whole meal.  It’s especially great as the summer months creep in because it won’t heat up your house like a stove will. I believe everyone should have a slow cooker in their home and it makes a great gift for a wedding or for kids moving out of the house.


Start out by prepping your vegetables. Mince up 1/2 onion and 2 garlic cloves. When I don’t have garlic or onion in the house I just add onion and garlic powder instead, about 1/4 tsp of each.

minced onion

Brown 1 lb of ground beef with your garlic and onion until no longer pink. Drain and place into slow cooker.

Add 1 can(284 mls) of condensed tomato soup, 1 can(14 oz) of brown beans in tomato sauce, and 1 can(15 oz) of kidney beans rinsed and drained. Add 2 tbsp of chilli powder, and 1 tsp each of salt, cumin, and oregano. If you like your chilli hot you could also add 1/4 tsp of cayenne pepper.


Combine all the ingredients until evenly mixed together. Cook on low for 5 hours or high for 2 1/2 hours. Now let the appetizing aroma entice you throughout the day or when you get home for supper.

Serve in bowls and garnish with a dollop of sour cream, shredded cheddar cheese, and/or green onions if desired. Tastes delicious with buttered bread. Make this asap and you’ll be glad you did 🙂

This is one of the recipes from my free pdf “20 Easy Dinner Ideas”. To see more easy dinner ideas and recipes just sign up here and receive my free download.

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crockpot chilli
5 from 1 vote

Crockpot Chilli

An easy chilli recipe to mix up in your crockpot. Let the appetizing aromas of this chilli entice you to enjoy a nice big bowl. 

Course Main Course
Cuisine Mexican
Keyword chilli
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Calories 105 kcal


  • 1/2 onion minced
  • 2 garlic cloves minced
  • 1 lb ground beef
  • 1 can tomato soup condensed
  • 1 can brown beans in tomato sauce
  • 1 can kidney beans rinsed and drained
  • 2 tbsp chilli powder
  • 1 tsp cumin ground
  • 1 tsp oregano dried
  • 1 tsp salt
  • 1/4 tsp cayenne pepper optional


  1. Brown ground beef with onion and garlic until no longer pink. Drain. 

  2. Place in slow cooker with tomato soup, and beans. 

  3. Add your spices and mix together. 

  4. Cook on low for 5 hours or high for 2 1/2.  Serve in bowls and garnish it with a dollop of sour cream, shredded cheddar, and/ or green onion. Tastes great with buttered bread. 



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