26+ Tasty and Easy Crockpot Chili Bean Recipes for Every Palate

Chili is a classic comfort food that warms you up on cold days, and when made in a crockpot, it’s even easier to prepare.

One of the best things about chili is its versatility.

You can customize it with various types of beans, meats, and spices to suit your taste.

In this post, we’ve compiled 26+ crockpot chili bean recipes that will keep you cozy throughout the season.

Whether you’re a meat lover, vegetarian, or vegan, there’s a recipe for everyone to enjoy.

From spicy and savory to mild and sweet, these chili recipes are perfect for any palate.

Best of all, the slow cooking method ensures that each recipe is packed with flavor and tender beans.

So grab your crockpot and get ready to try out some mouthwatering chili bean recipes!

26+ Tasty and Easy Crockpot Chili Bean Recipes for Every Palate

These 26+ crockpot chili bean recipes offer a wide variety of flavors and ingredients to suit any craving.

With minimal prep time and the convenience of slow cooking, you’ll be able to enjoy a delicious and hearty meal with ease.

Try one—or try them all—and discover new favorites to add to your chili repertoire.

Perfect for family dinners, meal prep, or even game-day gatherings, these recipes are sure to satisfy everyone at the table.

Enjoy the comforting warmth and bold flavors that come with every bite.

Hearty Three-Bean Chili

This hearty three-bean chili is a flavorful, protein-packed dish perfect for feeding a crowd or meal prepping for the week. It combines kidney beans, black beans, and pinto beans with savory spices, creating a rich and comforting chili ideal for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound ground beef (optional, can be substituted with plant-based ground meat)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup tomato sauce
• 1 cup beef or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant. If using ground beef, add it and cook until browned.
2. Transfer the mixture to the crockpot.
3. Add all beans, diced tomatoes, tomato sauce, and broth to the crockpot.
4. Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
6. Adjust seasoning before serving.

This three-bean chili is a versatile and hearty meal, perfect when served with cornbread or over rice. Garnish with sour cream, shredded cheese, or fresh cilantro for added flavor.

Vegetarian Sweet Potato Chili

Vegetarian sweet potato chili is a satisfying and nutrient-rich option for meatless meals. Packed with fiber from beans and sweetness from the tender sweet potatoes, it delivers a delightful balance of flavor and texture.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup vegetable broth
• 1 small red bell pepper, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Place sweet potatoes, beans, diced tomatoes, and broth in the crockpot.
2. Heat a small skillet over medium heat. Sauté onion, garlic, and bell pepper until soft, then add to the crockpot.
3. Mix in chili powder, cumin, smoked paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours. Stir occasionally.
5. Taste and adjust seasoning as needed before serving.

This vegetarian chili is a comforting dish that pairs wonderfully with crusty bread or a dollop of yogurt. The sweet potatoes add a natural sweetness, making it a family favorite even for those who aren’t typically fans of vegetarian meals.

Spicy White Chicken Chili

Spicy white chicken chili is a creamy and zesty alternative to traditional red chili. Made with tender chicken, white beans, and green chilies, it’s a crowd-pleasing dish with a spicy kick.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese

Instructions:

1. Place chicken breasts in the crockpot along with beans, green chilies, chicken broth, onion, garlic, and spices.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken, shred with two forks, and return to the crockpot.
4. Stir in sour cream and shredded cheese, mixing well. Cook for an additional 15 minutes until heated through.

This creamy, spicy white chicken chili is perfect for cold nights. Serve it with tortilla chips or warm tortillas for a comforting meal that will have everyone coming back for seconds.

Classic Beef and Bean Chili

Classic beef and bean chili is a rich and savory dish with a satisfying combination of ground beef and hearty beans. This recipe is perfect for chili lovers who enjoy a flavorful, well-seasoned, and meaty chili that’s perfect for any gathering.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, brown the ground beef, onion, and garlic. Drain any excess fat.
2. Transfer the beef mixture to the crockpot.
3. Add beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
5. Taste and adjust seasoning if necessary before serving.

This classic beef and bean chili is great served with fresh bread or over rice. For extra flavor, top with cheese, sour cream, or chopped green onions. It’s an all-time favorite, sure to satisfy even the heartiest appetites.

Lentil and Vegetable Chili

Lentil and vegetable chili is a filling, plant-based dish that’s full of fiber and rich in flavor. Packed with a variety of vegetables, lentils, and spices, this chili is both nutritious and satisfying. It’s perfect for those looking for a hearty yet healthy vegetarian chili option.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 medium zucchini, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. In the crockpot, combine lentils, beans, diced tomatoes, vegetable broth, zucchini, bell pepper, onion, and garlic.
2. Add chili powder, cumin, turmeric, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours.
4. Taste and adjust seasoning before serving.

This lentil and vegetable chili is a great option for vegans and vegetarians alike. Its hearty texture makes it perfect as a main course, and it pairs beautifully with whole-grain crackers or a light salad on the side.

Turkey and White Bean Chili

Turkey and white bean chili is a leaner alternative to traditional chili recipes but still packed with bold flavor. The ground turkey adds a mild yet savory base, while the white beans provide a creamy texture, making it a comforting and healthy choice.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chopped cilantro (optional)

Instructions:

1. In a skillet, cook the ground turkey with onion and garlic until the turkey is browned and the onion is softened.
2. Transfer the turkey mixture to the crockpot.
3. Add white beans, green chilies, chicken broth, chili powder, cumin, paprika, salt, and pepper.
4. Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. Garnish with chopped cilantro before serving, if desired.

This turkey and white bean chili is a lighter take on a classic dish. Its mildly spicy and satisfying flavor makes it a great choice for a family meal, and the leftovers are even better the next day!

Smoky BBQ Chili

Smoky BBQ chili blends the flavors of classic chili with the sweet and tangy notes of BBQ sauce. The smoky flavor adds a unique twist, making this chili perfect for fans of both chili and barbecue.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Brown ground beef, onion, bell pepper, and garlic in a skillet over medium heat. Drain excess fat.
2. Transfer to the crockpot and add kidney beans, black beans, diced tomatoes, BBQ sauce, apple cider vinegar, smoked paprika, chili powder, cumin, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This smoky BBQ chili offers a rich, sweet, and spicy flavor that is ideal for those who love the combination of barbecue and chili. Serve it with a side of cornbread or on top of nachos for a fun twist.

Slow Cooker Chili Mac

Slow cooker chili mac combines the best of both chili and macaroni and cheese into one hearty dish. The pasta absorbs the flavors of the chili, making each bite rich and comforting. This is a perfect one-pot meal that’s sure to please the whole family.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 cup elbow macaroni
• 2 cups shredded cheddar cheese

Instructions:

1. Brown ground beef, onion, and garlic in a skillet. Drain excess fat.
2. Transfer to the crockpot along with kidney beans, black beans, diced tomatoes, beef broth, chili powder, and cumin.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. About 30 minutes before serving, add the uncooked macaroni to the crockpot. Stir to combine.
5. Once the macaroni is tender, stir in shredded cheddar cheese and cook until melted.

Chili mac is the ultimate comfort food, offering the richness of chili with the heartiness of macaroni and cheese. It’s a great meal for busy nights when you want something that’s both filling and easy to make.

Black Bean and Corn Chili

Black bean and corn chili is a vibrant and flavorful dish that combines hearty beans with the sweetness of corn. Perfect for those who enjoy a little sweetness in their chili, this recipe is a great vegetarian option that’s both satisfying and healthy.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Combine black beans, kidney beans, corn, diced tomatoes, onion, and garlic in the crockpot.
2. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This black bean and corn chili is a bright, flavorful dish that’s perfect for vegetarians or anyone craving something a bit different. Pair it with a side of tortilla chips for a satisfying and colorful meal!

Sweet and Spicy Chili

Sweet and spicy chili combines the best of both worlds with its balanced combination of sweet flavors from honey and heat from chili peppers. This recipe offers a delightful twist on traditional chili, making it an excellent choice for those who enjoy a little sweetness with their spice.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1/4 cup honey
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Brown the ground beef with onion, bell pepper, and garlic in a skillet over medium heat. Drain excess fat.
2. Transfer to the crockpot and add kidney beans, black beans, diced tomatoes, honey, chili powder, cumin, cinnamon, cayenne pepper, salt, and pepper.
3. Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This sweet and spicy chili is perfect for those who enjoy a little bit of heat with a touch of sweetness. It pairs well with a simple side of cornbread, offering the perfect balance of flavors.

Chickpea and Vegetable Chili

Chickpea and vegetable chili is a wholesome and hearty vegetarian chili that’s packed with nutrients. The chickpeas provide protein and a creamy texture, while the medley of vegetables creates a filling, satisfying dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 carrot, diced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Combine chickpeas, black beans, diced tomatoes, carrot, zucchini, bell pepper, onion, and garlic in the crockpot.
2. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This chickpea and vegetable chili is a great option for anyone looking for a healthy, plant-based chili. The tender vegetables and chickpeas make it filling, while the spices give it a satisfying kick.

Pork and Bean Chili

Pork and bean chili offers a rich, savory flavor with tender pieces of pork and a mix of beans. This chili is a great alternative for those looking for a slightly different protein while maintaining that classic chili essence.

Ingredients:

• 1 lb ground pork
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Brown ground pork, onion, and garlic in a skillet over medium heat. Drain excess fat.
2. Transfer the pork mixture to the crockpot.
3. Add kidney beans, pinto beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
4. Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. Taste and adjust seasoning before serving.

This pork and bean chili is a great alternative to beef chili, offering a unique twist with tender pork and a great depth of flavor. Serve it with a side of cornbread or tortilla chips for a complete meal.

Vegan Bean Chili

Vegan bean chili is a healthy, plant-based option that is hearty and full of flavor. It’s packed with different types of beans, vegetables, and spices, making it a satisfying and delicious dish for anyone following a vegan or vegetarian diet.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Add black beans, kidney beans, pinto beans, diced tomatoes, onion, garlic, bell pepper, zucchini, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Stir everything together.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This vegan bean chili is packed with nutrients and flavor. It’s a great option for those seeking a healthy, plant-based meal that’s both filling and satisfying. Pair it with a side of avocado or tortilla chips for added texture.

Beef and Sweet Potato Chili

Beef and sweet potato chili combines the savory richness of beef with the sweetness of tender, roasted sweet potatoes. The addition of sweet potatoes makes this chili extra filling, while the flavors meld together beautifully.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Brown ground beef, onion, and garlic in a skillet. Drain excess fat.
2. Add sweet potatoes, kidney beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
3. Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This beef and sweet potato chili is a heartwarming dish that combines the richness of beef with the sweetness of the potatoes. It’s perfect for cooler months when you want something filling and flavorful. Pair with sour cream or shredded cheese for extra creaminess.

Chicken and Black Bean Chili

Chicken and black bean chili is a lean and delicious alternative to traditional beef chili. With tender chicken and black beans, this recipe is full of protein and flavor, making it a great choice for a lighter chili without sacrificing taste.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, black beans, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir it back into the chili.
4. Taste and adjust seasoning before serving.

This chicken and black bean chili is a light yet hearty meal that’s perfect for a healthy dinner. Serve with a sprinkle of cheese, fresh cilantro, or a dollop of sour cream for added richness.

Korean-Inspired Beef Chili

Korean-inspired beef chili brings together traditional chili ingredients with bold flavors from Korean cuisine. Using ingredients like soy sauce, sesame oil, and gochujang (Korean chili paste), this chili has a unique, umami-packed depth that’s spicy and savory with a hint of sweetness.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 tablespoon brown sugar
• 1 teaspoon ginger, grated
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder

Instructions:

1. In a skillet, brown the ground beef with onion and garlic. Drain excess fat.
2. Transfer to the crockpot and add sesame oil, soy sauce, gochujang, kidney beans, black beans, diced tomatoes, brown sugar, ginger, black pepper, and chili powder.
3. Stir everything together and cover. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This Korean-inspired beef chili is a savory and spicy fusion dish that will surprise and delight your taste buds. It pairs wonderfully with steamed rice or naan bread to help balance out the heat.

Pumpkin and Bean Chili

Pumpkin and bean chili is the ultimate fall comfort food. With the rich flavor of pumpkin and the hearty texture of beans, this chili is full of seasonal flavors and comforting spices. It’s a perfect dish for chilly evenings and pairs beautifully with a warm loaf of bread.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Combine pumpkin puree, black beans, kidney beans, diced tomatoes, onion, garlic, chili powder, cinnamon, cumin, smoked paprika, salt, and pepper in the crockpot.
2. Stir everything to mix well.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Taste and adjust seasoning before serving.

This pumpkin and bean chili is rich, hearty, and slightly sweet from the pumpkin. It’s the perfect dish to enjoy on a cold day, and its warm, comforting flavors make it ideal for fall and winter months.

BBQ Pulled Pork Chili

BBQ pulled pork chili combines the smoky, tender flavors of pulled pork with classic chili ingredients. The BBQ sauce gives the chili a tangy, slightly sweet base, while the pork adds a savory depth that will keep you coming back for more.

Ingredients:

• 1 lb pork shoulder or pork butt, cut into large chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Season the pork chunks with salt, pepper, and a little chili powder.
2. Add the pork, onion, garlic, kidney beans, black beans, diced tomatoes, BBQ sauce, apple cider vinegar, smoked paprika, and cumin to the crockpot.
3. Cover and cook on low for 8 hours or high for 4-5 hours, until the pork is tender.
4. Shred the pork with two forks and stir it back into the chili.
5. Taste and adjust seasoning before serving.

This BBQ pulled pork chili is a unique twist on the traditional chili recipe, with smoky, tangy, and tender pork making it irresistible. It’s perfect for BBQ lovers and pairs wonderfully with cornbread or coleslaw.

Vegetarian Cauliflower Chili

Vegetarian cauliflower chili is a great option for those looking for a low-carb, plant-based chili that’s still hearty and satisfying. Cauliflower florets mimic the texture of meat, while the variety of spices gives it bold, rich flavor.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Place cauliflower florets, black beans, kidney beans, diced tomatoes, onion, garlic, chili powder, cumin, smoked paprika, turmeric, salt, and pepper in the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally.
4. Taste and adjust seasoning before serving.

This vegetarian cauliflower chili is a flavorful, low-carb alternative to traditional chili. The cauliflower adds texture while the spices give it a rich, comforting flavor. It’s perfect for anyone looking for a healthy, plant-based meal.

Lamb and Chickpea Chili

Lamb and chickpea chili offers a delicious and slightly exotic twist on the classic chili. The lamb provides a rich and tender texture, while the chickpeas add creaminess and protein. With bold spices, this chili is both hearty and full of flavor.

Ingredients:

• 1 lb ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup beef or lamb broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Brown ground lamb with onion and garlic in a skillet over medium heat. Drain any excess fat.
2. Transfer the lamb mixture to the crockpot.
3. Add chickpeas, kidney beans, diced tomatoes, broth, chili powder, cumin, cinnamon, salt, and pepper.
4. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. Taste and adjust seasoning before serving.

This lamb and chickpea chili is a flavorful dish that combines tender lamb with creamy chickpeas and a mix of spices. It’s perfect for anyone looking to try a more exotic variation of chili, and it pairs well with a side of pita bread or a simple green salad.

Buffalo Chicken Chili

Buffalo chicken chili takes the tangy, spicy flavors of buffalo sauce and combines them with the richness of chili. This recipe is perfect for those who love the heat of buffalo wings but want it in a comforting, hearty chili form.

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 (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup buffalo sauce
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, black beans, kidney beans, diced tomatoes, onion, garlic, buffalo sauce, chicken broth, chili powder, cumin, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir it back into the chili.
4. Taste and adjust seasoning before serving.

This buffalo chicken chili is perfect for anyone who loves the bold flavors of buffalo wings. It’s spicy, savory, and comforting, making it a great choice for game day or a cozy dinner at home. Serve with a dollop of sour cream or crumbled blue cheese for extra richness.

Note: More recipes are coming soon!