Easy Slow Cooker Chili (Fresh Tomatoes or Pantry Ingredients)
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Make a hearty slow cooker chili using fresh tomatoes or pantry staples. This easy, flexible recipe is perfect for weeknights, meal prep, or using home-canned ingredients.
You can’t go wrong with a warm, hearty pot of chili simmering away in the slow cooker. It’s the kind of meal that fills the house with cozy aromas and makes dinner feel effortless at the end of a long day.
This easy slow cooker chili recipe is one of my go-to recipes because it works with what I have on hand, whether that’s home-canned pantry staples or fresh ingredients from the garden.
In the summer and fall, when tomatoes are piling up on the counter, I love making this chili with fresh tomatoes and peppers. During the colder months, I lean on my pantry shelves stocked with home-canned beans, tomato sauce, and green chiles.
Either way, this recipe is flexible, forgiving, and perfect for weeknight meals, potlucks, game day, or whenever you need a satisfying, no-fuss dinner.
Use Pantry Ingredients or Fresh from the Garden
One of the best things about this slow cooker chili is how flexible it is. You can make it with ingredients from your pantry or swap in fresh produce depending on the season.
Pantry Version (Using Canned Ingredients)
This is my go-to method most of the year. I rely on home-canned staples from my food storage shelves, including beans, plain tomato sauce, crushed tomatoes, and green chiles. Combined with onion, garlic, ground beef, and seasoning, everything simmers together into a rich, hearty chili with very little effort.
If you don’t have home-canned goods, store-bought cans and jars work just as well, making this an easy pantry meal you can pull together anytime.
Fresh Tomato Version (Garden to Slow Cooker)
When tomatoes are in season, this chili is a great way to use up the harvest. Fresh tomatoes and peppers add a bright, garden-fresh flavor that’s a little lighter but just as satisfying.
Here’s how to swap fresh ingredients for canned:
- Tomato sauce: Replace with about 2 to 3 pounds of peeled, chopped fresh tomatoes.
- Crushed tomatoes: Add extra chopped fresh tomatoes towards the end for added texture.
- Green chilis: Substitute with Anaheim or poblano peppers, plus a jalapeño if you’d like a little heat.
No need to be exact. This recipe is forgiving and works well with what you have on hand.
Ingredients for Slow Cooker Chili
This slow cooker chili can be made with pantry staples or fresh ingredients, depending on what you have on hand. Below are the core ingredients, along with easy substitutions if you’re cooking from the garden.
Pantry Ingredients
These are the ingredients I use most often, especially when cooking from my food storage shelves:
- Beans: Pinto beans, black beans, or a mix of your favorites (drained and rinsed).
- Plain tomato sauce: Adds richness and body.
- Crushed tomatoes: For texture and flavor.
- Green chiles: Mild heat and depth.
- Onion: Chopped fine.
- Garlic: Fresh cloves, minced.
- Ground beef: Ground sirloin or round works well.
- Chili seasoning: A simple blend of spices (see recipe below).
This is a great way to use home-canned goods, but store-bought cans and jars work just as well.
Fresh Ingredient Substitutions
If you’re making this chili during garden season, or starting from scratch, you can swap in fresh ingredients:
Fresh tomatoes:
Use about 2 to 3 pounds, peeled and chopped, in place of canned tomato products.
Simmer the tomatoes on the stovetop for 10 to 15 minutes before adding them to the slow cooker. This helps break them down and creates a richer chili base.
You can leave the tomato skins if you don’t mind the texture, otherwise, follow this tutorial on how to blanch and peel tomatoes.
Fresh peppers:
Substitute canned green chiles with Anaheim or poblano peppers, plus a jalapeño for heat if desired. Chop and sauté briefly in the skillet before adding to the slow cooker.
Dried beans:
Cook your beans ahead of time and use them in place of canned beans. About 1 1/2 cups cooked beans equals one 15-ounce can.
See my guide on 3 Ways to Cook Dried Beans from Scratch for step-by-step instructions.
Don’t worry about being exact. This recipe is flexible and works well with whatever you have on hand.
Slow Cooker Chili Variations
This slow cooker chili is easy to customize based on your preferences and what you have on hand. Here are a few simple ways to change it up:
- Meatless Chili: Skip the ground beef and add an extra can of beans or a mix of beans for a satisfying vegetarian version.
- Turkey Chili: Swap the ground beef for ground turkey.
- Three-Bean Chili: Use a mix of kidney, black, and great northern beans for a hearty, balanced flavor.
- Spicy Chili: Add diced jalapeños, increase the red pepper flakes, or stir in your favorite hot sauce for extra heat.
- Fresh Garden Chili: Swap in fresh tomatoes and peppers when they’re in season for a lighter, garden-fresh flavor.
Tips for Making the Best Slow Cooker Chili
These simple tips will help you get the best flavor and texture from your slow cooker chili, whether you’re using pantry staples or fresh ingredients.
- Add the beans at the end: Since canned beans are already cooked, stir them in during the last 15 minutes of cooking to prevent them from becoming too soft.
- Adjust the heat to your taste: This recipe makes a mild chili. For more heat, add diced jalapeños, extra red pepper flakes, or a splash of hot sauce at the end.
- Use what you have: This recipe is very forgiving. Swap beans for another bean, adjust the peppers, or use fresh or canned ingredients depending on what’s available.
- Plan ahead if using dried beans: Cook the beans in advance and add them at the end of the cooking time. See my guide on 3 Ways to Cook Dried Beans from Scratch for step-by-step instructions.
- Let it rest before serving: Chili often tastes even better after sitting for 10–15 minutes, allowing the flavors to meld.
- No slow cooker? No problem: You can make this chili on the stovetop. Simmer everything (except the beans) over low heat for 2 to 3 hours, stirring occasionally. Add the cooked beans at the end and cook for 10 to 15 minutes more.
How to Make Chili in a Slow Cooker
Making this slow cooker chili is simple. After a few quick prep steps, everything simmers together into a rich, hearty meal with very little hands-on time.
Whether you’re using fresh ingredients or pantry staples, the process is the same, just let the slow cooker do the work.
You’ll find the full, printable recipe card at the end of the post, but here’s a quick overview of how to make it:
Step 1: Mix the Chili Seasoning
Add the seasonings to a small bowl and mix well to combine. Set aside.
Step 2: Sauté the Onions and Garlic
First, sauté the onions and garlic in a large skillet until fragrant and translucent, then add them to your slow cooker crock.
Step 3: Brown the Ground Beef
Add your ground beef to the skillet and cook it until brown. Drain the fat and add the cooked beef to your slow cooker crock.
Step 4: Add the Ingredients (except the beans) and Cook
Add the seasoning mix, tomato sauce, crushed tomatoes, and chopped green chiles to the slow cooker crock, then stir to combine. Place the cover on the slow cooker and cook the chili on high for 4 hours, or low for 8 hours.
Step 5: Add the Beans at the End
Add the beans to the slow cooker and stir so that everything is combined. Cook until heated through, taste and adjust seasoning if needed.
Step 6: Serve the Chili Warm
Spoon the chili into bowls and pile on your favorite toppings.
Chili Topping Ideas
One of the best parts about chili is customizing each bowl with your favorite toppings. Set out a variety and let everyone build their own.
- Shredded cheese: Cheddar, Monterey Jack, or a blend.
- Sour cream: Adds a cool, creamy contrast
- Avocado slices: Fresh and buttery.
- Fresh cilantro: Brightens the flavors.
- Green onions: Mild onion flavor with a bit of crunch.
- Jalapeño slices: Fresh or pickled jalapeños for extra heat.
- Tortilla chips or strips: Adds crunch and texture.
- Salsa: For an extra layer of flavor.
- Hot sauce: Perfect for those who like it spicy.
Try a combination of toppings to create your perfect bowl.
Storage and Reheating Tips
This slow cooker chili stores well, making it perfect for leftovers and meal prep.
Refrigerate
Let the chili cool slightly, then transfer it to an airtight container. Store it in the fridge for up to 3 to 4 days.
Freeze
Chili freezes beautifully. Allow it to cool completely, then portion into freezer-safe containers or bags.
- Freeze for up to 3 months for the best quality.
- Leave a little headspace for expansion.
- Label with the date for easy tracking.
Reheat
- From frozen: Thaw overnight in the refrigerator, then reheat as above.
- Stovetop: Warm over medium-low heat, stirring occasionally until heated through.
- Microwave: Heat in short intervals, stirring between each, until hot.
Add a splash of water or broth if the chili thickens too much during storage.
Frequently Asked Questions
If you have questions about making this slow cooker chili, these answers will help you adjust the recipe and make it work with what you have on hand.
Hearty Slow Cooker Chili Recipe
Ingredients
Chili Seasoning:
- 2 tablespoons ground chili powder
- 2 teaspoons cocoa powder
- 2 teaspoons ground paprika
- 1 teaspoon sugar
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon kosher salt (or to taste)
Chili
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 6 cloves garlic finely chopped
- 2 pounds lean ground beef ground sirloin or ground round
- 32 ounces plain tomato sauce
- 8 ounces crushed tomatoes
- 8 ounces green chiles diced
- 15 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- Toppings of choice: shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, jalapeños, salsa, or hot sauce.
Instructions
Mix the seasoning:
- In a small bowl, combine the chili powder, cocoa powder, paprika, sugar, oregano, cumin, coriander, red pepper flakes, black pepper, and salt. Set aside.
Saute the aromatics:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 1 minute. Transfer to the slow cooker.
Brown the beef:
- In the same skillet, cook the ground beef over medium-high heat until browned. Drain excess fat and add the beef to the slow cooker.
Add remaining ingredients (except beans):
- Stir in the seasoning mix, tomato sauce, crushed tomatoes, and green chiles.
Slow cook:
- Cover and cook on high for 4 hours or low for 8 hours.
Add the beans:
- Stir in the beans during the last 15 minutes of cooking and heat through.
Taste and serve:
- Adjust seasoning if needed and serve warm with your favorite chili toppings.
Notes
- Fresh tomato option: Replace canned tomato products with about 2 to 3 pounds of peeled, chopped fresh tomatoes. See post above for details.
- Using dried beans: Cook beans ahead of time and add them at the end of cooking.
- Make it meatless: Omit the ground beef and add extra beans.
- Adjust the heat: Add jalapeños, extra red pepper flakes, or hot sauce to taste.
Nutrition
A Simple Chili for Every Season
Whether you’re cooking from your pantry shelves or using up a basket of fresh garden tomatoes, this crockpot chili is a reliable, comforting meal that adapts to the season and what you have on hand.
It’s one of those recipes you can return to again and again. It is simple to prepare, easy to customize, and always satisfying at the end of the day. Make a batch for a cozy weeknight dinner, share it at a gathering, or tuck some away in the freezer for later.
However you make it, this chili is a reminder that good food doesn’t have to be complicated, just made with care and enjoyed one bowl at a time.
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