The Ultimate Cozy Crockpot Chili with Sausage & Peppers
There’s something truly magical about a chilly evening that calls for a warm, comforting bowl of chili. I remember years ago, huddled in my tiny apartment during a particularly relentless rainstorm, craving something hearty and soul-satisfying. That night, I threw together what would become my go-to recipe: this incredible Crockpot Chili with Sausage & Peppers.
It was an instant hit, transforming a gloomy evening into a moment of pure culinary bliss. Since then, this easy dinner has become a beloved family favorite, passed around countless potlucks and cozy Sunday gatherings. It’s the ultimate comfort food, simmered to perfection with minimal effort, making your kitchen smell absolutely divine!
This tested recipe is all about maximizing flavor with simple steps, ensuring a rich, hearty, and deeply satisfying chili every single time. Get ready to experience the pure joy of a slow-cooked meal that practically makes itself!
Why You’ll Love This Recipe
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- Effortless Perfection: Truly a ‘set it and forget it’ meal. After a quick sauté, your slow cooker does all the hard work, slowly melding flavors into a masterpiece.
- Unforgettable Flavor Profile: The savory, slightly spicy sausage combined with the sweet, tender bell peppers creates a depth of flavor that’s both complex and incredibly satisfying. Rich chili spices tie it all together beautifully.
- Hearty & Wholesome: Packed with protein from the sausage and beans, plus a colorful array of vegetables, this chili is a complete meal in a bowl. It will keep you feeling full and satisfied.
- Incredibly Versatile: This recipe is a fantastic canvas for customization! Easily adjust the spice level, swap out proteins, or add extra veggies to make it uniquely yours.
- Meal Prep Dream: Chili always tastes better the next day, right? This recipe is perfect for meal prepping, providing delicious lunches or easy dinners throughout the week. It reheats beautifully!
- Crowd-Pleaser Guaranteed: Whether you’re hosting a game day, a casual get-together, or simply feeding your family, this chili is always a hit. Everyone loves a comforting bowl of chili!
- Budget-Friendly: Made with readily available and affordable ingredients, this recipe is kind to your wallet without compromising on taste or quality.
- Ultimate Comfort Food: There’s nothing quite like a warm bowl of chili on a cold day. This recipe embodies coziness, offering warmth and comfort with every single spoonful.
- Minimal Cleanup: Mostly a one-pot wonder, which means less time scrubbing dishes and more time enjoying your delicious creation.
- Nutrient-Packed Goodness: You’re getting fiber, protein, and essential vitamins from the beans, meat, and fresh vegetables. It’s a satisfying meal you can feel good about.
What You Need
You only need a few simple pantry staples for this recipe! Most ingredients are likely already in your kitchen, making this a convenient and delicious choice. Check the full printable recipe card below for detailed measurements.
Expert Tips
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- Brown Your Sausage Properly: This is a crucial step! Browning the sausage before adding it to the crockpot creates a rich, caramelized flavor that forms the foundation of your chili’s taste. Don’t rush it; get a good sear on all sides.
- Choose Your Sausage Wisely: Italian sausage (mild or hot, depending on your preference) works beautifully here, but breakfast sausage or even a spicy chorizo can add a different, delicious twist. Adjust your chili powder accordingly if using a spicier sausage.
- Uniform Vegetable Dice: For even cooking and a consistent texture, aim to chop your onions and bell peppers into roughly the same size pieces. This ensures they become tender at the same rate in the slow cooker.
- Don’t Skip the Aromatics: Sautéing the onions and garlic until fragrant before adding them to the crockpot releases their essential oils and deepens the overall flavor of your chili. It’s a small step that makes a big difference.
- Layer Your Spices: While chili powder and cumin are key, don’t be afraid to add a pinch of smoked paprika for depth, a dash of oregano, or even a tiny bit of cayenne pepper for an extra kick. Bloom your spices by stirring them into the sautéed aromatics for a minute before adding liquids.
- A Secret Ingredient (Optional but Recommended!): A tablespoon of unsweetened cocoa powder or a splash of brewed coffee can add incredible depth and a hint of bitterness that balances the richness of the chili. It won’t make it taste like chocolate, but it will make the flavor profile more complex and ‘restaurant-quality’.
- Adjust Spice to Your Liking: If you love heat, feel free to add a diced jalapeño (seeds removed for less heat, left in for more) or a pinch more cayenne pepper. For a milder chili, stick to the recipe’s base spices. Always taste and adjust!
- Thickening the Chili: If your chili isn’t as thick as you like at the end of cooking, you have a few options. You can remove a cup of chili, mash some of the beans against the side of the bowl, and stir it back in. Alternatively, whisk a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, stir it into the hot chili, and cook on high for another 15-30 minutes until thickened.
- Topping Game Strong: Don’t underestimate the power of toppings! Shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced green onions, diced avocado, or even a sprinkle of crushed tortilla chips elevate the experience.
- Rest for Flavor Development: If you have the time, let the chili sit for 15-30 minutes after cooking, off the heat. This allows the flavors to meld and deepen even further, resulting in a more harmonious and delicious bowl.
- Freezing for Later: This chili freezes exceptionally well. Allow it to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months.
- Reheating Tips: Thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. Add a splash of broth or water if it seems too thick.
Variations & Substitutions
This Crockpot Chili with Sausage & Peppers is wonderfully adaptable! Feel free to get creative and tailor it to your dietary needs or what you have on hand.
- Protein Swaps: Not a fan of sausage? You can easily substitute it with ground beef, ground turkey, or even a mixture of ground beef and sausage. For a plant-based option, use a vegan ground crumble, ensuring to brown it lightly with a little oil.
- Bean Bonanza: While kidney beans are classic, feel free to use a mix of pinto beans, black beans, or cannellini beans. Draining and rinsing canned beans is always a good idea to reduce sodium and improve digestibility.
- Veggie Boost: Add more vegetables like diced zucchini, corn (frozen or fresh), sweet potatoes (diced small for even cooking), or even spinach stirred in during the last 30 minutes of cooking.
- Spice It Up (or Down!): For extra heat, add a diced jalapeño or serrano pepper along with the bell peppers. A pinch of red pepper flakes can also provide a gentle warmth. For a milder chili, simply stick to the recipe’s chili powder and cumin.
- Keto/Low-Carb Friendly: To make this chili low-carb, omit the beans entirely. Increase the amount of sausage and bell peppers, and consider adding other low-carb vegetables like diced zucchini or green beans. Ensure your chosen sausage is low in carbs.
- Vegetarian/Vegan Option: Skip the meat sausage and use a high-quality plant-based sausage crumble. Replace beef broth with vegetable broth. Ensure all your other ingredients, like Worcestershire sauce (if using), are vegan-friendly. Add extra beans or mushrooms for texture.
- Gluten-Free: This recipe is naturally gluten-free! Just ensure your beef broth and any chili powders or spice blends you use are certified gluten-free.
Storage & Freezing
This chili is fantastic for meal prep, and often tastes even better the next day as the flavors continue to meld and deepen!
- Refrigerator: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This chili freezes beautifully! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. It can be stored in the freezer for up to 3 months.
- Reheating: Thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the chili is too thick, add a splash of beef broth or water to reach your desired consistency.
FAQ
Q: Can I make this Crockpot Chili on the stovetop instead?
A: Absolutely! Follow the same steps for browning the sausage and sautéing the aromatics in a large Dutch oven or pot. Add all remaining ingredients, bring to a simmer, then reduce heat to low, cover, and cook for at least 1-2 hours, stirring occasionally, until flavors have melded and peppers are tender.
Q: What kind of sausage is best for this chili?
A: I highly recommend using a good quality bulk Italian sausage, either mild or hot, depending on your heat preference. Ground pork sausage also works well. For a different flavor, try a mild chorizo (ensure it’s the uncooked kind, not cured).
Q: How can I make my chili spicier or milder?
A: To make it spicier, add a diced jalapeño or serrano pepper when you sauté the bell peppers, or a pinch of cayenne pepper with your other spices. For a milder chili, ensure you’re using mild Italian sausage and reduce the amount of chili powder slightly if desired.
Q: Can I add other vegetables to this chili?
A: Yes, absolutely! Chili is very forgiving. Consider adding a can of drained corn, diced zucchini, or even small cubes of sweet potato during the last hour of cooking. Just be mindful not to overcrowd your slow cooker.
Q: Is this chili freezer-friendly?
A: It’s extremely freezer-friendly! It reheats beautifully from frozen. Make sure to cool it completely before freezing in airtight containers. It’s perfect for batch cooking and enjoying later.
There you have it, friends! This Crockpot Chili with Sausage & Peppers isn’t just a meal; it’s a warm hug in a bowl, a testament to the power of slow cooking, and a guaranteed family favorite. I truly hope you give it a try and make it a staple in your own kitchen. Don’t forget to Pin this delicious recipe for later and share your creations with me!
Cozy Crockpot Chili with Sausage & Peppers – Easy Recipe
Ingredients
- 1.5 lbs bulk Italian sausage (mild or hot)
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon unsweetened cocoa powder (optional, for depth)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, shredded cheese, sour cream, or sliced green onions for garnish (optional)
Instructions
- Step 1 In a large skillet, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Step 2 Add the diced onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 3 Transfer the sausage, onion, and garlic mixture to a 6-quart (or larger) slow cooker.
- Step 4 Add the diced bell peppers, crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained pinto beans, and beef broth to the slow cooker.
- Step 5 Stir in the chili powder, ground cumin, smoked paprika (if using), dried oregano, cayenne pepper (if using), and cocoa powder (if using). Season with salt and black pepper to taste.
- Step 6 Stir everything until well combined. Cover the slow cooker and cook on low for 4-5 hours, or on high for 2.5-3 hours, or until the peppers are tender and the flavors have melded together.
- Step 7 Taste and adjust seasonings as needed. If the chili is too thin, you can thicken it by mashing some of the beans against the side of the slow cooker or by adding a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water, stirred in and cooked for 15-30 mins on high).
- Step 8 Ladle the warm chili into bowls and garnish with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or sliced green onions. Serve hot and enjoy!
Ingredients
- 1.5 lbs bulk Italian sausage (mild or hot)
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon unsweetened cocoa powder (optional, for depth)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, shredded cheese, sour cream, or sliced green onions for garnish (optional)
