Crock-Pot Chili is one of those meals that I know my children will devour. They all get excited on chili night and they all eat a great supper!

Crock-pot chili is one of the easier and faster suppers I make! It’s great for a cold winter day — but we eat this all year round, even on hot summer days because my kids love it so much!

They fight over the leftovers — which by the way, chili makes amazing leftovers! In fact, sometimes, it’s even better the next day than it was when I first made it.

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Not only is this a delicious meal but it is naturally gluten-free! It’s also pretty darn healthy!

This chili is good plain or it is the perfect thing to pair with a baked potato (<–find out the secret to fluffy baked potatoes!), hot dogs, mac and cheese, nacho chips and sour cream, or cornbread.

Simple and Easy Crock-Pot Chili:

Ingredients:

• 1- 1/2 lbs ground beef, venison, or turkey (omit for vegetarian version)
• 1 onion, diced
• 1 bell pepper, diced
• 46 ounces tomato juice (find out how to make homemade tomato juice here)
• 1 can chili beans, with juice
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 1 can tomatoes with green chilies
• 1 Tablespoon chili powder
• 1/4 cup Brown sugar (or to taste– my kids prefer it sweeter than I do, adjust accordingly)
• Cayenne pepper (optional–to taste)

Directions:

1. Cook meat in skillet, remove meat, and drain grease, leaving 2 tablespoons of drippings.
2. Add diced onion and pepper to skillet and saute until tender.
3. Add all ingredients to the crock pot.
4. Cook on high for 4 hours, or low for 6-8 hours.

Optional Toppings:

• sour cream
• cheddar cheese
• green onion
• nacho chips

Simply and Easy Crock-Pot Chili (Naturally Gluten Free)

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

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Ingredients

• 1- 1/2 lbs ground beef, venison, or turkey (omit for vegetarian version)
• 1 onion, diced
• 1 bell pepper, diced
• 1 can chili beans, with juice
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 1 can tomatoes with green chilies
• 46 ounces tomato juice (find out how to make homemade tomato juice here)
• 1 Tablespoon chili powder
• 1/4 cup brown sugar (or to taste-- my kids prefer it sweeter than I do, adjust accordingly)
• Cayenne pepper (optional--to taste)
• Optional Toppings: sour cream, cheddar cheese,
• green onion, nacho chips

Instructions

1. Cook meat in skillet, remove meat, and drain grease, leaving 2 tablespoons of drippings.
2. Add diced onion and pepper to skillet and saute until tender.
3. Add all ingredients to the crock pot.
4. Cook on high for 4 hours, or low for 6-8 hours.

This recipe is what inspired me to create this Cheesy Chili Bean Dip! It’s a fantastic appetizer that is healthy enough to sub in as a meal.

Enjoy!
Anna