26+ Tasty and Flavorful Crockpot Chili Soup Recipes You’ll Love

Crockpot chili soups are a great way to enjoy a warm, hearty meal with minimal effort.

Whether you prefer classic beef chili or something more adventurous like a seafood or vegetarian option, there’s a recipe for everyone.

These soups are perfect for busy days when you want a filling meal without the hassle of constant stirring.

Plus, with the convenience of a slow cooker, you can set it and forget it, letting the flavors meld while you go about your day.

From spicy and savory to sweet and tangy, the variety of chili soups you can make in your crockpot is endless.

You’ll find flavors and combinations that cater to all dietary preferences and taste buds.

In this article, we’ve curated over 26 delicious crockpot chili soup recipes that are sure to become your new go-to comfort food.

So, grab your slow cooker and let’s dive into these easy, flavorful recipes.

Get ready to enjoy a cozy bowl of chili, perfect for any occasion!

26+ Tasty and Flavorful Crockpot Chili Soup Recipes You’ll Love

Crockpot chili soups are the ultimate comfort food that’s easy to make and even easier to enjoy.

With so many variations to choose from, you’ll never run out of new ideas to try.

Whether you’re looking for a hearty meat-based dish or a light vegetarian option, the slow cooker makes it simple to prepare these flavorful meals.

Next time you’re craving something warm and filling, just grab your crockpot, gather your ingredients, and let the slow cooker do the work.

These 26+ crockpot chili soup recipes will not only satisfy your cravings but also become staples in your meal rotation.

Classic Hearty Crockpot Chili Soup

A warm, comforting chili soup packed with protein, fiber, and bold flavors. Perfect for game nights, family dinners, or chilly days when you crave something hearty yet easy to make.

Ingredients:

• 1 lb ground beef (or turkey for a lighter option)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for heat)
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat, seasoning with salt and pepper. Drain excess fat.
2. Add the cooked meat to your crockpot along with all the other ingredients. Stir well to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally if possible.
4. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.

This classic chili soup is a no-fail recipe that pleases even the pickiest eaters. The combination of spices and hearty ingredients will leave everyone asking for seconds. Pair it with cornbread for an extra satisfying meal!

Spicy Tex-Mex Crockpot Chili Soup

Turn up the heat with this Tex-Mex-inspired chili soup that boasts bold flavors and a spicy kick. A must-try for spice lovers and fans of Southwest cuisine.

Ingredients:

• 1 lb chorizo sausage, casings removed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) fire-roasted tomatoes
• 1 cup chicken broth
• 1 small red onion, diced
• 1 jalapeño, diced (seeds removed for less heat)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• ½ tsp oregano
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chorizo over medium heat until fully browned. Drain any excess grease.
2. Add the chorizo to your crockpot along with all other ingredients except lime juice. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally for even cooking.
4. Just before serving, stir in lime juice for a fresh pop of flavor.
5. Garnish with avocado slices, fresh cilantro, or a dollop of Greek yogurt.

This spicy Tex-Mex chili soup is a fiesta in a bowl. The chorizo adds richness, while the lime juice and jalapeño provide a balance of zest and heat. Serve with tortilla chips or warm tortillas for the ultimate Tex-Mex experience.

Vegetarian Sweet Potato and Black Bean Chili Soup

A wholesome, plant-based chili soup that’s as satisfying as its meaty counterparts. Loaded with sweet potatoes, black beans, and smoky spices, it’s a nutritious option for meatless Mondays or any day you crave something nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon (optional, for a hint of sweetness)
• Salt and pepper to taste

Instructions:

1. Add all the ingredients to your crockpot and stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours, until the sweet potatoes are tender.
3. Taste and adjust seasonings as needed.
4. Serve hot, garnished with avocado, fresh cilantro, or a dollop of sour cream.

This vegetarian chili soup is a delightful medley of flavors and textures. The sweet potatoes add a touch of natural sweetness, perfectly complemented by the smoky spices. It’s a crowd-pleaser for vegetarians and meat-eaters alike! Pair it with a crusty bread roll or a side salad for a balanced, hearty meal.

Smoky Chicken and Bean Crockpot Chili Soup

A smoky, flavorful chicken chili soup that’s both hearty and healthy. The addition of smoked paprika and shredded chicken creates a comforting dish that’s perfect for a cozy night in.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the crockpot. Add the beans, tomatoes, chicken broth, onion, red bell pepper, garlic, and spices. Stir everything together.
2. Cook on low for 6–8 hours or on high for 3–4 hours.
3. Once the chicken is cooked, shred it with two forks and return it to the soup. Stir to combine.
4. Taste and adjust seasonings as needed.
5. Serve with a sprinkle of fresh cilantro and a side of cornbread for the perfect chili experience.

This smoky chicken and bean chili soup is a well-rounded meal packed with protein and fiber. The tender chicken and smoky spices make it a satisfying dish that’s perfect for busy weeknights.

Creamy Crockpot Chili Soup with White Beans and Turkey

This creamy, comforting chili features ground turkey and white beans in a rich, savory broth. A lighter take on the classic chili soup, it’s both delicious and satisfying.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) white beans (such as Great Northern or cannellini), drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp paprika
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste

Instructions:

1. Brown the ground turkey in a skillet over medium heat. Drain any excess fat and add the turkey to the crockpot.
2. Add the white beans, tomatoes, chicken broth, onion, garlic, and spices. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. About 15 minutes before serving, stir in the heavy cream or coconut milk for a creamy texture.
5. Serve with a sprinkle of shredded cheese or fresh cilantro.

This creamy turkey chili soup is lighter than the traditional chili but still packed with flavor. The beans provide a creamy texture, and the turkey adds a lean protein option, making it a great choice for a comforting yet healthier meal.

Ground Beef and Sweet Corn Crockpot Chili Soup

A vibrant and savory chili soup that combines the richness of ground beef with the sweetness of corn, creating a delicious contrast of flavors. Perfect for family dinners and easy to make in the slow cooker.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) sweet corn, drained
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp ground coriander
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat. Drain any excess fat and transfer the beef to the crockpot.
2. Add the corn, diced tomatoes, beef broth, onion, garlic, and spices. Stir well to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasonings as needed before serving.
5. Serve with a garnish of chopped green onions or a dollop of sour cream.

This chili soup offers a nice balance of savory ground beef and the sweetness of corn. It’s a simple yet delicious dish that will leave everyone satisfied. Pair it with tortilla chips for a crunchy contrast or a fresh side salad for a well-rounded meal.

Beef and Butternut Squash Crockpot Chili Soup

A rich and savory chili soup with tender beef and sweet butternut squash, offering a delightful balance of flavors. This hearty and comforting dish is perfect for fall or winter evenings.

Ingredients:

• 1 lb ground beef
• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat. Drain excess fat and transfer to the crockpot.
2. Add the butternut squash, black beans, diced tomatoes, beef broth, onion, garlic, and spices. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasonings before serving.
5. Serve with a dollop of sour cream or shredded cheese, if desired.

This beef and butternut squash chili soup is a unique twist on traditional chili. The sweet butternut squash adds a rich flavor and a velvety texture to the soup. It’s the perfect way to incorporate vegetables into your meal while still enjoying a hearty dish.

Chili with Ground Lamb and Roasted Vegetables Crockpot Soup

A flavorful and hearty chili soup with ground lamb, roasted vegetables, and a variety of spices. This dish offers a robust flavor profile with a touch of earthiness from the lamb.

Ingredients:

• 1 lb ground lamb
• 2 cups roasted vegetables (carrots, zucchini, and bell peppers)
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground lamb in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and transfer to the crockpot.
2. Add the roasted vegetables, diced tomatoes, vegetable broth, onion, garlic, and spices to the crockpot. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasoning before serving.
5. Garnish with chopped parsley or a dollop of Greek yogurt.

This lamb and roasted vegetable chili soup is an excellent choice for those who want a more refined flavor. The lamb provides a richer taste than beef, and the roasted vegetables bring an extra depth of sweetness. This dish pairs beautifully with warm flatbreads or a side of fresh greens.

Quinoa and Lentil Crockpot Chili Soup

A wholesome, plant-based chili that’s packed with protein and fiber from quinoa and lentils. This is an excellent vegetarian option that doesn’t sacrifice flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup dried lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add the quinoa, lentils, diced tomatoes, vegetable broth, onion, garlic, and spices to your crockpot. Stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours, or until the lentils and quinoa are tender.
3. Taste and adjust seasoning as needed.
4. Serve with fresh cilantro and a wedge of lime for added brightness.

This quinoa and lentil chili soup is a nutrient-dense option that’s bursting with plant-based protein. The quinoa adds a nice texture, while the lentils make the soup hearty and filling. It’s the perfect choice for those seeking a nutritious and satisfying meal.

Sweet and Spicy Crockpot Chili Soup with Pineapple

A unique chili soup that combines sweet pineapple with a spicy kick for a tropical twist. The combination of savory ingredients with a burst of sweetness from the pineapple will surprise and delight your taste buds.

Ingredients:

• 1 lb ground beef or chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pineapple chunks, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ginger powder
• ½ tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Brown the ground beef or chicken in a skillet over medium heat. Drain any excess fat and transfer it to the crockpot.
2. Add the beans, tomatoes, pineapple chunks, onion, garlic, and spices to the crockpot. Stir well to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasoning if necessary.
5. Serve with a garnish of cilantro and a drizzle of lime juice for added freshness.

This sweet and spicy chili soup is an exciting fusion of flavors. The pineapple adds a burst of natural sweetness, while the spices balance out the heat. It’s perfect for those who enjoy bold and unique flavor combinations. Serve with a side of rice or tortilla chips for extra texture and flavor.

Crockpot Chili Soup with Bacon and Potatoes

A hearty, comforting chili with crispy bacon and tender potatoes. The bacon adds a rich, smoky flavor, while the potatoes make the soup extra filling and satisfying.

Ingredients:

• 1 lb ground beef
• 4 slices bacon, chopped
• 2 medium potatoes, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
2. Brown the ground beef in the same skillet with the bacon grease. Drain excess fat and transfer the beef and bacon to the crockpot.
3. Add the potatoes, diced tomatoes, kidney beans, beef broth, onion, garlic, and spices to the crockpot. Stir everything together.
4. Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.
5. Taste and adjust seasoning as needed before serving.

This bacon and potato chili soup is a rich and flavorful dish that’s perfect for any time of year. The bacon brings a smoky undertone, and the potatoes provide a comforting texture. It’s great for hearty appetites and pairs perfectly with crusty bread or a green salad.

Crockpot Chili Soup with Chicken, Avocado, and Lime

A fresh, light chili soup with tender chicken, creamy avocado, and a burst of citrusy lime. This is a refreshing take on chili, perfect for those looking for something light but still satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• Juice of 1 lime

Instructions:

1. Add the chicken, black beans, diced tomatoes, chicken broth, onion, garlic, and spices to the crockpot. Stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours.
3. Shred the chicken once cooked, and return it to the soup.
4. Stir in the lime juice for a fresh, zesty flavor.
5. Serve the soup topped with diced avocado for a creamy contrast.

This chicken, avocado, and lime chili soup is the perfect balance of lightness and heartiness. The fresh lime and creamy avocado elevate the flavors, making it a refreshing yet filling meal. Serve it with tortilla chips for added crunch or a simple side salad for a light dinner.

Beef and Beer Crockpot Chili Soup

This chili soup is made with rich beef and a splash of beer for an extra depth of flavor. The beer adds a slight bitterness that complements the savory beef and spices beautifully.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 bottle (12 oz) beer (preferably a dark beer like stout or porter)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat, then drain any excess fat.
2. Add the beef, kidney beans, diced tomatoes, beef broth, beer, onion, garlic, and spices to the crockpot. Stir well to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally.
4. Taste and adjust seasoning as needed.
5. Serve with shredded cheese, sour cream, and fresh cilantro.

This beef and beer chili soup is rich and full of flavor, with the beer adding an unexpected but delicious depth. It’s perfect for game day or casual dinners, especially when paired with your favorite sides like cornbread or baked potatoes.

Crockpot Chili Soup with Ground Pork and Apples

This chili features ground pork and apples, giving it a sweet and savory flavor profile that’s both unique and comforting. The apples soften as they cook, adding a pleasant sweetness to the soup.

Ingredients:

• 1 lb ground pork
• 1 apple, peeled, cored, and chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Brown the ground pork in a skillet over medium heat. Drain any excess fat and transfer it to the crockpot.
2. Add the chopped apple, diced tomatoes, white beans, vegetable broth, onion, garlic, and spices. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours, until the apples are tender and the flavors meld together.
4. Taste and adjust seasoning as needed.
5. Serve with a drizzle of honey and a sprinkle of fresh thyme.

This ground pork and apple chili soup is an intriguing combination of sweet and savory flavors. The pork is tender and flavorful, while the apples add a natural sweetness that balances the spices. It’s a great choice for those looking for something a bit different from the usual chili.

Crockpot Spaghetti Squash and Turkey Chili Soup

A healthy and low-carb alternative to traditional chili, this spaghetti squash and turkey chili soup is hearty and full of flavor, perfect for those looking for a lighter yet satisfying meal.

Ingredients:

• 1 lb ground turkey
• 1 medium spaghetti squash, roasted and shredded
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground turkey in a skillet over medium heat, then transfer to the crockpot.
2. Add the roasted and shredded spaghetti squash, diced tomatoes, kidney beans, chicken broth, onion, garlic, and spices to the crockpot. Stir everything together.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasoning as needed before serving.
5. Serve with a dollop of Greek yogurt or shredded cheese for extra creaminess.

This spaghetti squash and turkey chili soup is a wonderful low-carb option that still feels indulgent. The spaghetti squash adds a light, slightly sweet texture that complements the turkey and beans, making this a perfect meal for a healthy but comforting dinner.

Crockpot Chili Soup with Shrimp and Corn

A seafood-inspired twist on traditional chili soup, this shrimp and corn chili is light yet hearty with a touch of sweetness from the corn and a rich, savory base from the shrimp and spices.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (15 oz) sweet corn, drained
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp cayenne pepper (optional for heat)
• Salt and pepper to taste

Instructions:

1. Add the shrimp, sweet corn, diced tomatoes, chicken broth, onion, garlic, and spices to the crockpot. Stir to combine.
2. Cook on low for 3–4 hours or on high for 2–3 hours, ensuring the shrimp is cooked through and tender.
3. Taste and adjust seasonings if necessary.
4. Serve with fresh cilantro, a squeeze of lime, and a sprinkle of queso fresco for a creamy finish.

This shrimp and corn chili soup is a refreshing departure from traditional beef-based chili. The sweetness of the corn pairs beautifully with the savory shrimp and smoky spices, making it an ideal light meal for a warm day. Serve it with crusty bread or tortilla chips for extra crunch.

Crockpot Chili Soup with Ground Venison and Mushrooms

For a game-day or special occasion meal, this hearty chili made with lean venison and earthy mushrooms creates a robust, flavorful soup that’s perfect for adventurous eaters.

Ingredients:

• 1 lb ground venison
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground venison in a skillet over medium heat. Drain any excess fat and add it to the crockpot.
2. Add the diced tomatoes, kidney beans, beef broth, onion, mushrooms, garlic, and spices. Stir well to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasonings as needed before serving.
5. Serve with shredded cheese, sour cream, and fresh parsley.

This venison and mushroom chili soup is a savory, hearty option that’s rich in flavor. The venison provides a lean protein, while the mushrooms add depth to the flavor profile, making it a great dish for those looking for something a little different.

Crockpot Vegetarian Chili Soup with Squash and Beans

This plant-based chili soup features nutrient-packed squash and beans, creating a filling and nutritious meal without any meat. A great choice for vegetarians or those looking for a hearty meatless dish.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add the butternut squash, black beans, kidney beans, diced tomatoes, vegetable broth, onion, garlic, and spices to your crockpot. Stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours, until the squash is tender.
3. Taste and adjust seasoning if necessary.
4. Serve with a dollop of sour cream, avocado slices, or a sprinkle of fresh cilantro.

This vegetarian chili soup with squash and beans is a wholesome, hearty meal that’s perfect for those seeking a nutritious, plant-based option. The butternut squash provides a sweet contrast to the spicy chili, creating a delicious balance of flavors.

Crockpot Chili Soup with Lamb and Apricots

A unique and flavorful chili that combines tender lamb with sweet apricots, creating a perfect harmony between savory and sweet. A great dish for an adventurous twist on traditional chili.

Ingredients:

• 1 lb ground lamb
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup beef broth
• 1 small onion, diced
• 1 cup dried apricots, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Brown the ground lamb in a skillet over medium heat. Drain any excess fat and transfer it to the crockpot.
2. Add the diced tomatoes, chickpeas, beef broth, onion, garlic, apricots, and spices. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasoning before serving.
5. Serve with fresh parsley or a dollop of Greek yogurt for extra creaminess.

The lamb and apricot combination in this chili soup brings a lovely sweetness that balances the savory flavors of the lamb and the spices. It’s an excellent option for a special meal, and its unique flavor profile is sure to impress.

Crockpot Chili Soup with Ground Sausage and Kale

This hearty, filling chili soup is packed with savory sausage, nutrient-rich kale, and beans for a satisfying meal. The sausage adds richness, while the kale provides a hearty, nutritious addition to the dish.

Ingredients:

• 1 lb ground sausage (mild or spicy)
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground sausage in a skillet over medium heat. Drain any excess fat and transfer to the crockpot.
2. Add the white beans, diced tomatoes, chicken broth, onion, garlic, kale, and spices to the crockpot. Stir to combine.
3. Cook on low for 6–8 hours or on high for 3–4 hours.
4. Taste and adjust seasoning as needed before serving.
5. Serve with freshly grated Parmesan or a dollop of sour cream.

This sausage and kale chili soup is a wonderfully rich and hearty dish, full of flavor and texture. The sausage provides depth and flavor, while the kale adds a healthy, earthy touch. It’s perfect for cooler days when you need something filling and nutritious.

Crockpot Chili Soup with Tofu and Rice Noodles

This Asian-inspired chili soup combines tofu and rice noodles, creating a unique, flavorful dish that’s both light and satisfying. A great choice for those looking for a meatless chili with an international twist.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground ginger
• 1 tsp soy sauce
• 2 oz rice noodles (or other Asian noodles)
• Salt and pepper to taste

Instructions:

1. Add the cubed tofu, diced tomatoes, chickpeas, vegetable broth, onion, garlic, and spices to the crockpot. Stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours.
3. About 30 minutes before serving, add the rice noodles and soy sauce. Stir to combine.
4. Taste and adjust seasoning if necessary.
5. Serve with chopped green onions, cilantro, or a drizzle of sesame oil.

This tofu and rice noodle chili soup is a light, flavorful twist on the traditional chili. The tofu soaks up the flavors of the broth, while the rice noodles add a comforting texture. It’s an excellent option for those seeking a gluten-free, vegetarian chili.

Note: More recipes are coming soon!