Winter Crock Pot Chili. Slow Cooker Chili is one of my all time most popular recipes, come fall and winter thousands of people make it every day! And for good reason, this is the best crockpot chili around! It's incredibly flavorful, it's packed with protein and perfectly hearty, plus it's a dinner everyone can agree on.

And then the recipes started coming in. I had a fun time reading all the recipes and comments and put together a really yummy recipe of Crock Pot Chili that I want to share with you today. Mild enough for the whole family, but still packed with tons of flavor! You can have Winter Crock Pot Chili using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Winter Crock Pot Chili

Prepare 1 of cup.
Prepare 1 cup of bell pepper.
It's 1 lb of ground Turkey (or beef).
It's 2 can of pinto beans.
Prepare 1 can of black beans.
Prepare 1 can of unsalted corn.
You need 1 can of diced tomatoes.
Prepare 1/2 cup of Turkey sausage.
Prepare 1 bunch of cilantro.
You need 3 tbsp of cumin.
Prepare 2 tbsp of chili powder.
Prepare 2 of bay leaves (optional).
It's 1 of salt and pepper to taste.
You need 1 1/3 cup of vegetable broth (or chicken).
You need 2 clove of garlic.
It's 2 of jalapenos (optional).

As the seasons start to change, the first thing I start to crave (after pumpkin in all the things) is chili. Add all ingredients with the exception of cornstarch and water to crockpot. Add cornstarch and water to thicken. Top with optional cheese if so desire.

Winter Crock Pot Chili instructions

Use crock pot on low, add broth. Dice up onion and bell pepper, put in pot..
chop garlic, and into pot with all seasonings..
open cans, drain the beans juices, put into pot. leave the juice in the tomatoes and corn, and add into pot..
pull apart ground Turkey and sausage into dime size servings, and put into pot.
chop up cilantro, pot into pot, and bay leaves..
leave inside crock pot on low for 6-8 hours. stir when ready to serve..

And, by the way, if you prefer winter slow-cooker recipes that call for cooking every part of the meal in the slow cooker, you're going to love the way this dinner comes complete with a side of Yukon gold potatoes, red onion, and green beans for an all-in-one meal. That way the flavors can truly marry each other and all the ingredients have a chance to get ultra tender. Refrigerate overnight: Slow cook your chili the day before, put it in the fridge overnight, and warm it up in the slow cooker to serve the next day. The flavors meld even more, it gets super thick. This chili will warm you up from the belly up, y'all!!!