If you’re craving cozy comfort food without a mountain of leftovers, I’ve got you covered with this Easy Crock Pot Chili for Two Recipe. It’s my go-to when I want something hearty but not overwhelming—perfect for a date night or a solo dinner. You’ll love how simple it is to prep, and how the slow cooker does all the heavy lifting while you kick back. Trust me, this chili turns out flavorful and satisfying every single time!
Why You’ll Love This Recipe
- Perfect for Two: No more dealing with massive chili pots and endless leftovers.
- Super Easy Prep: A few simple ingredients and minutes of work, then just set it and forget it.
- Flexible Ingredients: Swap out the beans or meat based on what you like or have on hand.
- Slow Cooker Magic: Deep, rich flavors develop while you’re free to do other things.
Ingredients You’ll Need
These ingredients come together beautifully, creating a chili that’s rich, slightly smoky, and balanced with a touch of spice. Plus, you probably already have most of this on hand—another win in my book!
- Ground beef or other ground meat: I like lean ground beef, but turkey or chicken works too if you want something lighter.
- Garlic: Fresh adds the best punch, but dry minced garlic can save the day if you’re in a pinch.
- Onion: Fresh chopped gives more texture and flavor, but dried onion flakes are a great pantry staple.
- Canned tomato sauce: This forms the chili’s rich base; look for no added sugar varieties if you prefer.
- Canned dark red kidney beans: Absolutely rinse and drain these well—you’ll get better texture and less sodium.
- Chili powder: The heart of your seasoning; feel free to adjust based on how spicy you like things.
- Worcestershire sauce: A hidden game-changer, adding a subtle umami depth that makes chili taste homemade and complex.
- Cumin: Adds a warm earthiness that complements the chili powder perfectly.
- Salt and pepper: Simple but essential—season to taste, you can always add more at the end.
- Water (optional): I use a bit to thin out the chili if I want it soupier, but it’s totally up to you.
Variations
I absolutely love that this recipe is like a blank canvas for chili lovers. I often tweak it depending on what’s in season or what I’m craving, and honestly, it’s hard to go wrong here.
- Vegetarian Version: Swap out the meat for extra beans or chopped mushrooms—I tried this once and loved the earthier texture it added.
- Spice it Up: Add a dash of cayenne pepper or chipotle powder if you want a smoky heat boost. Just a little goes a long way.
- Veggie Boost: Toss in diced zucchini, bell peppers, or carrots for extra color and nutrition without complicating the flavors.
- Make it Creamy: Stir in a spoonful of sour cream or shredded cheese right before serving for that indulgent finish.
How to Make Easy Crock Pot Chili for Two Recipe
Step 1: Brown Your Meat Just Right
Start by preheating a skillet on medium-high. Add your ground meat and break it apart with a wooden spoon. After about two minutes, toss in your chopped onion so it gets soft and melds beautifully with the meat. When the meat’s nearly browned, add your minced garlic so it can release its aroma without burning. This usually takes about 4–5 minutes total. Drain the fat well—that step makes your chili less greasy—and transfer everything to your crock pot. This little skillet work upfront really sets a solid flavor foundation.
Step 2: Add Beans and Tomato Sauce
Next, rinse and drain your kidney beans thoroughly—this avoids a mealy texture and cuts down excess salt. Add them into the crock pot along with the tomato sauce. Give everything a gentle stir to start combining those flavors before you pile on the spices.
Step 3: Spice It Up and Slow Cook
Sprinkle in chili powder, cumin, salt, pepper, and the Worcestershire sauce. If you want a thinner chili, add about half a cup of water. Stir everything together well. Now the magic part—cover your crock pot and cook on low for 8 hours or on high for 4 hours if you’re short on time. The longer it simmers, the more those flavors blend into chili perfection.
Pro Tips for Making Easy Crock Pot Chili for Two Recipe
- Use Quality Meat: I noticed that leaner meat with a little fat locks in flavor without making the chili greasy.
- Don’t Skip Browning: Browning the meat and onion separately develops flavor layers that canned cook time can’t replace.
- Rinse Beans Well: This simple step gave me chili with a cleaner taste and better texture every time.
- Avoid Overcooking: If your slow cooker runs hot, stick to 4 hours on high to keep beans tender but intact.
How to Serve Easy Crock Pot Chili for Two Recipe
Garnishes
I love topping my chili with a dollop of sour cream or a sprinkle of shredded cheddar—it adds creaminess and richness in just the right spot. Fresh chopped green onions or a handful of cilantro give a bright, fresh contrast. And don’t forget some crunchy tortilla chips or a squeeze of lime for that extra zing I crave.
Side Dishes
My favorite side? A warm, buttery cornbread muffin that’s perfect for scooping up every last bit. When I want to keep things light, I pair this chili with a simple mixed greens salad dressed in tangy vinaigrette.
Creative Ways to Present
For a fun twist, I’ve served this chili in mini bread bowls at casual dinner parties. It always feels like a special treat without extra fuss. Another time, I layered the chili in clear glasses with sour cream and cheese for a “chili parfait” that surprised and delighted my guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge and find that it keeps perfectly for 3 to 4 days. Reheating is a breeze and the flavors actually deepen overnight—making day two chili even better in my opinion!
Freezing
If I want to meal prep, I portion out chili into freezer-safe bags or containers. I’ve frozen this recipe successfully with no texture loss—just thaw overnight in the fridge before reheating.
Reheating
I recommend reheating gently on the stove over medium-low heat with a splash of water or broth to loosen it up if it seems thick. Stir frequently to avoid sticking and keep the flavors bright.
FAQs
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Can I use ground turkey instead of beef for this chili?
Absolutely! Ground turkey is a great lean alternative that works perfectly in this recipe. Just brown it as you would the beef, and adjust seasoning since turkey is milder.
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What if I don’t like kidney beans?
No problem! You can replace the kidney beans with diced veggies like zucchini, carrots, or even black beans. I’ve done this many times and it still turns out delicious and hearty.
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Can I skip the Worcestershire sauce?
While it adds great depth, you can omit it if needed. Consider adding a splash of soy sauce or a dash of smoked paprika for a similar umami note.
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How long does it take to cook the chili in the crock pot?
The recipe calls for 8 hours on low or 4 hours on high. If you’re short on time, the high setting is a quick fix that still yields great results.
Final Thoughts
This Easy Crock Pot Chili for Two Recipe is truly one of those kitchen gems I return to over and over. It’s simple, comforting, and just the right size, which is such a relief for couples or anyone who doesn’t want endless leftovers. Give it a try next time you’re craving chili—it’s like a warm hug in a bowl, and I’m confident you’ll love it as much as I do!
Print
Easy Crock Pot Chili for Two Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and flavorful Crock Pot Chili for two, perfect for an easy weeknight meal. This recipe features ground beef, kidney beans, and a blend of spices slow-cooked to perfection, delivering rich and comforting flavors with minimal effort.
Ingredients
Meat and Aromatics
- ½ pound ground beef or other ground meat
- 1 clove garlic, minced
- 1 small onion, chopped or 1 tablespoon dry chopped onions
Chili Base
- 8 ounces canned tomato sauce
- 15.5 ounces canned dark red kidney beans, rinsed and drained
- 1 ½ tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup water (optional but recommended)
Instructions
- Brown the Meat and Aromatics: Add the ground meat to a pre-heated skillet over medium-high heat, stirring constantly. After about 2 minutes, add the chopped onion and continue cooking. When the meat is almost done browning, about 4 to 5 minutes after starting, add the minced garlic. Once cooked through, drain the fat and transfer the mixture to a small crock pot.
- Prepare Beans: Rinse and drain the canned kidney beans thoroughly, then add them directly into the crock pot with the meat mixture.
- Add Remaining Ingredients and Cook: Pour in the canned tomato sauce, chili powder, Worcestershire sauce, cumin, salt, ground black pepper, and optional water. Stir everything together to combine evenly. Cover and cook on low heat for 8 hours or on high heat for 4 hours until all flavors meld and the chili is thick and hearty.
Notes
- If you prefer not to use beans, substitute with diced vegetables like zucchini, carrots, or mushrooms for added texture and nutrition.
- For a thinner chili consistency, add about ½ cup of water or adjust as needed during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
