Hearty Crockpot Chili Recipe

Chili Soup
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Nutrition Highlights (per serving)

Calories 339
Fat 5g
Carbs 44g
Protein 29g
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Nutrition Facts
Servings: 12 (1 cup each)
Amount per serving  
Calories 339
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 1080mg 47%
Total Carbohydrate 44g 16%
Dietary Fiber 14g 50%
Total Sugars 6g  
Includes 0g Added Sugars 0%
Protein 29g  
Vitamin D 0mcg 0%
Calcium 89mg 7%
Iron 6mg 33%
Potassium 1174mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 195 min
Prep 15 min, Cook 180 min
Servings 12 (1 cup each)

Chili is a great healthy and hearty meal to warm you up after a good walk. This recipe draws its inspiration from Wendy's chili at the hamburger chain, but this version is Wendy Bumgardner's chili. It is convenient to make by the batch and then enjoy over a few days or freeze for future meals.


  • 2 pounds 95% lean ground beef
  • 2 15-ounce cans of tomato sauce
  • 2 15.5-ounce cans kidney beans, drained
  • 2 15.5-ounce cans pinto beans, drained
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1/2 cup diced mild green chiles
  • 1/2 jalapeno, diced
  • 3 medium tomatoes, chopped
  • 2 teaspoons cumin powder
  • 3 tablespoons chili powder
  • 1 1/2 teaspoon black pepper
  • 2 teaspoons salt


  1. To use dried beans rather than canned beans: Bring a large saucepan of water to boil. Add the beans and simmer for 30 minutes. Turn off heat, cover and soak for 90 minutes. Drain the beans and add them to the crockpot.
  2. Brown the beef in a skillet or microwave and drain off the fat.
  3. Combine all of the ingredients in a crockpot.
  4. Cook on low for three to 10 hours. If you are using dried beans, cook on low for 10 hours or until the beans are soft.
  1. Serve by itself or with a green salad.
  2. Leftovers make a great lunch, suitable for taking to work and reheating in the microwave.
  3. Leftover chili can be frozen and kept for months.
  4. Makes 12 servings of approximately 1 cup each.


  • I like the intense and intricate flavor of fresh-ground cumin powder for my recipes. Buy whole cumin seeds (often found in the Hispanic foods section of a market, or at an Indian grocery). Heat a small frying pan and roast the seeds until they turn light brown. Then grind in a spice grinder or with a pestle. I bought an electric coffee grinder that I use just for this purpose.
  • You can freeze the chili to enjoy later. Freeze in 1-cup portions for easy reheating in the microwave.

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