Incredible 410-Calorie crockpot chili

Are you tired of coming home after a long day, just to face another hour staring into a hot pot on the stove? Me too! That’s why my friend Sasha Nguyen perfected the ultimate solution for those crazy weeknights. Sasha cooks entirely on intuition—you won’t catch her with measuring spoons half the time!—and this specific recipe is proof of that genius. This crockpot chili recipe is my go-to because it truly is an easy dump chili using both ground beef and turkey for killer flavor. When you taste this, you’ll see why we call it Sasha’s award winning chili; it’s ready when you walk in the door! You can read more about how we all started cooking together over here at our Savor Sensations kitchen headquarters.

Why This Beef and Turkey Crockpot Chili Recipe Works (Set and Forget Chili)

The beauty of this crockpot chili recipe is that it completely respects your busy schedule. Seriously, just brown the meat and dump everything else in! That’s why this becomes our go-to set and forget chili. You get that deep, developed flavor profile without standing over the stove stirring constantly. Because we use all pantry staples, you can whip up this easy dump chili anytime you need dinner waiting for you.

The Magic of Combining Beef and Turkey in Your Crockpot Chili

I know, using two meats sounds like extra work, but trust me—it’s worth it! The ground beef brings that incredible, classic richness that hearty chili needs. The ground turkey steps in to keep things lighter and leaner without sacrificing texture. It’s the perfect flavor partnership for a balanced, deeply satisfying bowl.

Essential Ingredients for Your Award Winning Crockpot Chili

When Sasha taught us this formula, she stressed that using quality pantry staples makes all the difference for an award winning chili. You don’t need fancy spices flown in from remote islands, just good, honest ingredients that combine beautifully in the heat of the slow cooker! If you make sure your canned goods are rinsed, you are already 80% of the way to a perfect meal. Everything goes right in, which is why this is such an incredible crockpot chili recipe.

Meat and Produce for This Crockpot Chili Recipe

• 1 pound ground beef
• 1 pound ground turkey
• 1 large onion, chopped – Make sure you chop this uniformly so it softens evenly while cooking!

Canned Goods and Liquids for Your Slow Cooker Chili

This is where the dump and go truly shines! Don’t skip rinsing those beans; we want flavor, not excess starch. Using these items straight from the shelf is exactly what makes this an easy dump chili.

• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can diced green chilies, undrained
• 1 cup beef broth

Spice Blend for the Best Crockpot Chili Flavor

This blend is Sasha’s secret sauce, literally. She tweaked this ratio until it tasted like the best bowl she ever had at a neighborhood cook-off. This balance of heat and earthiness ensures you get that true, deep crockpot chili taste.

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)

How to Prepare the Easiest Crockpot Chili Recipe

We aren’t doing complicated, multi-stage cooking here—this is about maximum flavor for minimum fuss! Even though every ingredient goes into the slow cooker eventually, one small step at the beginning really pumps up the flavor profile. I always tell Lena and Anya that if they skip browning the meat, their whole crockpot chili recipe will taste flat. Don’t rush this part, but honestly, it’s so fast you’ll still be done faster than ordering takeout. Once that meat is browned, everything else is literally just dumping and mixing. Head over to our main blog index if you want to see more of Sasha’s quick tips!

Step 1: Browning the Meats for Your Beef Crockpot Chili

Grab your biggest skillet, because we’re combining the beef and the turkey right there. Crumble them up over medium heat. You want them fully cooked through, just like you’re making standard taco meat. The most important part? You have to drain off every last drop of fat once it’s browned. A greasy beef crockpot chili just isn’t as satisfying, so use a colander or carefully pour it off. This renders the meat perfectly before it goes into the slow cooker.

Step 2: Loading the Slow Cooker Chili

Transfer that beautiful, drained meat right into your big slow cooker tub. Now, toss in everything else! Add your chopped onion, all those pre-rinsed beans, the crushed tomatoes, tomato sauce, green chilies, and the beef broth. Next, sprinkle in all those spices we talked about—chili powder, cumin, oregano, everything! Give it a really good stir right there in the pot. You want to make sure those dry spices are totally coated and dissolved into the liquids so you get that rich color throughout.

Step 3: Setting the Timer for Perfect Set and Forget Chili

Cover it up! You have two simple choices depending on your day. If you are leaving in the morning, set that slow cooker to LOW and let it go for a full 8 hours. It’ll be piping hot and smell amazing when you get home. If you realize at lunchtime that you want chili for dinner, crank it to HIGH and let it cook for 4 hours. Either way, just give it one final, loving stir right before serving. Done!

Tips for the Most Flavorful Turkey Chili Slow Cooker

Even though this is a super simple recipe, Sasha always has a few tricks up her sleeve to elevate the flavor, especially when you’re relying mostly on pantry goods for your turkey chili slow cooker adventure. These little nudges are how you take something that’s already good and turn it into the truly award winning chili everyone asks about. Don’t worry about measuring these tweaks—just go with your gut, that’s what Sasha would do! If you love deep chocolate notes in savory dishes, you should check out the amazing fudgy chili chocolate clusters we make!

Adjusting Consistency in Your Crockpot Chili Recipe

Sometimes, even with the lid on, the chili can come out a touch soupier than you’d prefer, especially if your vegetables release a lot of water. If you find this happening, don’t panic! Just take the lid off for the last 30 minutes while it’s running on HIGH. This allows some of that steam to escape, helping your crockpot chili recipe naturally thicken up into that perfect spoonable texture. It seriously makes a difference for dipping or loading up those toppings.

Flavor Boosts for Your Award Winning Chili

If you’re feeling extra adventurous and want to go deeper into savory territory, try adding just one teaspoon of unsweetened cocoa powder or a tablespoon of strong brewed black coffee to the mix during Step 2. Yes, cocoa! It doesn’t make it taste like chocolate, I promise. It just brings out the earthy, smoky notes in the chili powder you’re already using. It’s one of those secret ingredients used in championship entries, and it works wonders right here in your slow cooker!

Ingredient Notes and Substitutions for Easy Dump Chili

The whole point of an easy dump chili is that you should be able to rely on what you have on hand, right? Sasha hates wasting a trip to the store for one random ingredient. Life happens, and pantries sometimes look a little different week to week! Luckily, both of us can confirm that this base recipe is incredibly forgiving. You really can adapt it based on what you have in the fridge or freezer without truly compromising the flavor profile. It’s versatile enough to handle minor tweaks!

Making This Strictly a Beef Crockpot Chili

If you’re stocking up on ground beef for other meals or you just prefer that classic hearty texture, you can absolutely make this a pure beef crockpot chili. Simply swap the pound of ground turkey for another pound of ground beef. Brown both pounds together just as we discussed in the browning step. The only thing you might notice is that the final sauce is a tiny bit richer because beef fat is a bit heavier than turkey fat, but honestly, it’s barely noticeable!

Bean Swaps for Your Slow Cooker Chili

Black and kidney beans are my favorites because they hold up so well through that long simmer time in your slow cooker chili. But if you open the cabinet and only see pinto beans staring back at you? Go for it! You can easily swap out the kidney beans for pintos or even use cannellini beans if you want something a little creamier. Just make sure you rinse and drain whatever canned beans you use. It keeps the broth from getting too starchy.

Serving Suggestions for Your Crockpot Chili

Okay, the chili is done simmering after hours in the slow cooker, it smells incredible, and it’s perfectly seasoned—now for the best part: the toppings! Chili is so much fun because everyone can build their bowl exactly how they want it. Sasha never judges anyone for piling on the cheese, and trust me, you’ll want to set out a whole spread before you serve this up. These little additions really take the meal from “good” to “wow, this is the best chili I’ve ever had!”

For me, the host, the goal is always maximum comfort, and that means having big bowls of creamy, cool options right next to the piping hot chili. Don’t forget about sides either! If you want something savory and slightly spicy to soak up all that delicious broth, you absolutely have to try these Cheddar Jalapeño Cornbread Muffins. They bake up fast while the chili is finishing!

Here are my must-have topping combinations:

• The Classic Cold Contrast: A generous dollop of sour cream (or plain Greek yogurt if you’re watching calories!) and a big sprinkle of sharp, shredded cheddar cheese. The cold cream cuts through the heat perfectly.
• The Fresh Factor: Don’t skip diced red onion or fresh cilantro for a little sharp, bright crunch. Avocado slices are also amazing for adding a creamy texture right into the bowl.
• For Those Who Like It Hotter: A side of sliced fresh jalapeños or a dash of your favorite hot sauce lets everyone customize their spice level.
• The Crunch Crew: Crushed tortilla chips or even oyster crackers offer that necessary texture contrast against the tender meat and soft beans.

Storage and Make-Ahead Tips for This Crockpot Chili Recipe

We all know that chili tastes even better the next day, right? Well, Sasha’s recipe is fantastic for meal prepping because it freezes like an absolute dream! If you end up with too much, just portion it out into freezer-safe containers as soon as it cools down. This guarantees you have a ready-made, homemade meal for those frantic days when you don’t have time to even think about dinner.

It keeps beautifully in the fridge for about four days, but honestly, transferring leftovers to the freezer means you’ve got an award winning chili waiting for you weeks later! No fuss, maximum flavor payoff later on.

Frequently Asked Questions About This Award Winning Chili

It’s totally normal to have questions when you’re trying a new recipe, especially when you’re relying on the magic of the slow cooker! We get asked all the time about making adjustments because everyone’s kitchen and spice cabinet looks a little different. Don’t worry, this award winning chili is super adaptable, but I wanted to clear up a few common confusions right here so you can cook with confidence. Whether you’re nervous about the spice level or wondering about meat choices, let’s dive in!

Can I make this a pure turkey chili slow cooker recipe?

Absolutely, you can! If you prefer to stick strictly to a turkey chili slow cooker, just swap that pound of ground beef for another pound of ground turkey. Since turkey breast is naturally leaner, the final texture might be slightly drier than our beef/turkey blend. To guard against that, I always recommend adding an extra half-cup of that beef broth right in with the other liquids. That little bit of extra moisture makes sure your all-turkey version still simmers perfectly!

How do I make this crockpot chili recipe spicier?

Oh, I love when people want more heat! Sasha lives for spicy food, so trust me, you can definitely dial up the intensity in this great crockpot chili recipe. If you want a smoky heat that blends beautifully with the cumin, add a teaspoon of chipotle powder in Step 2 along with your other spices. If you like a sharp, fresh burn, toss in a finely diced jalapeño or serrano pepper when you dump in the onions. Just remember that the cayenne is optional, so if you added that, you’re already starting with some warmth already!

What if I skip browning the meat for this easy dump chili?

Please, please don’t skip the browning step! I know it seems like the one thing that defeats the purpose of an easy dump chili, but draining off the fat and searing the meat first is essential. Browning creates what chefs call the Maillard reaction—that deep, savory flavor we love in a great beef crockpot chili. If you dump raw, fatty meat into the slow cooker, you end up steaming it, and the final taste is just… sad and watery. It takes three extra minutes, but it’s the secret to truly making this an award winning chili!

Nutritional Estimates for Sasha’s Crockpot Chili

Alright, friends, before we sign off and leave you dreaming about savory beef and turkey mingled in a perfect spice blend, let’s look quickly at the details. Since we are mixing two different types of meat and using mostly beans and vegetables, this crockpot chili ends up being quite hearty but surprisingly well-balanced. Remember, these numbers are just estimates based on the standard portions we used in the recipe above, so your actual counts might shift a little depending on which brand of broth or beans you grab. We always recommend checking out our full disclaimer page if you have specific dietary needs!

Each serving (about 1.5 cups) provides great protein and fiber to keep you full, making this a perfect set and forget chili for busy days!

• Serving Size: 1.5 cups
• Calories: 410
• Fat: 14g
• Protein: 35g
• Carbohydrates: 45g
• Fiber: 12g
• Sugar: 12g
• Sodium: 750mg

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