The Best Crock-Pot Chili Ever

Fall is truly my favorite time of year

Fall has definitely arrived, the leaves are falling, PSLs are back at Starbucks and pumpkins are everywhere. Fall is truly my favorite time of year. The smells, the food! For me Fall is a time for comfort foods, food to warm you inside and out. One of my all-time favorite comfort foods is homemade chili and corn bread… I mean is there a more perfect meal on a cold day?

I have shared this recipe before but I still get requests all the time for it, so I thought it was time to share it again. To make things easy I like to make my chili in my crock-pot. I cook it low and slow so all the flavors meld together. I like to stop at our local farm stand or organic market and purchased fresh picked green peppers, onions, and jalapeño peppers…. nothing better than fresh local grown produce! The rest of the ingredient we just picked up at the local grocery store.

For your enjoyment, here is the best Crock-Pot Chili Recipe EVER!!!

Crock-pot Chili


1 1/2  pound ground turkey
1 tablespoon olive oil
1 onion, diced (1 cup)
1 jalapeño, large finely diced
1 green bell pepper, diced (1 cup)
2 carrots, shredded (1/2 cup)
1 (28-ounce) can crushed tomatoes
3 1/2 cups water
3 teaspoons beef base
1 chipotle chile in adobo sauce, minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon dried cilantro
2 teaspoons ground cumin
Salt and freshly ground black pepper to taste
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed


Heat up Crock Pot on medium-low or low. Heat the oil in large pan and add the turkey, cook until browned. Add turkey to the Crock-pot. Add all remaining ingredients to the Crock-pot and stir completely. Leave cooking in Crock-pot on Low for 6 hours, Medium/Low for 4 hours, or on High for 3 hours.

** Remember to taste the broth as you go and see if it is seasoned to your liking. On the dry ingredients I just estimated what I put in there, I tasted the broth a throughout cooking till I got the flavor perfect. I was trying to be a little healthier so I used turkey but you can definitely use ground beef instead. If you like your chili extra spicy  you can add more adobo sauce or add cayenne. The next day leftovers taste really good on top of a burger… yum chili burger or added to your favorite macaroni and cheese for chili mac! Cooking is all about experimenting!

 I promise you will not be disappointed with this recipe!

16 Responses to “The Best Crock-Pot Chili Ever”
  1. sashamjohns October 19, 2015
    • redhot October 19, 2015
      • sashamjohns October 19, 2015
        • redhot October 21, 2015
  2. Haley Bradley October 19, 2015
    • redhot October 19, 2015
  3. Brooke Fedigan October 20, 2015
    • redhot October 20, 2015
  4. lizzyisdizzy October 20, 2015
    • redhot October 20, 2015
  5. Megan October 20, 2015
    • redhot October 20, 2015
  6. Kathy Clark October 20, 2015
    • redhot October 21, 2015
  7. Audrey McDonald Atkins October 22, 2015
    • redhot October 26, 2015

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.