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chili in a bowl with cheese and cornbread.
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Four Bean Spicy Crockpot Chili

This Four Bean Spicy Chili is filled with vibrant colors, bold flavors, and is so comforting. It's also convenient since this chili is slow-cooked to perfection, allowing you to set it and forget it, making it a perfect choice for busy days when you want a homemade meal without the fuss. Topped with a dollop of cool sour cream, a sprinkle of sharp cheddar cheese, and a handful of fresh chopped cilantro, this chili is a crowd-pleaser at potlucks, game day gatherings, or simply for cozy evenings at home!
Course Main Course
Cuisine American
Keyword chili, crockpot, crockpotchili
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 15 people
Calories 266kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 1 lb. ground Italian sausage, spicy
  • 1 lb. ground turkey
  • 2 Tbsp. olive oil
  • 1 small yellow onion, diced small
  • 1 red bell pepper, diced small
  • 2 Tbsp. fresh garlic, minced
  • 1, (15 oz.) can diced tomatoes
  • 1, (5 oz.) can Ortega green chiles
  • 1 Habanero pepper, diced small (optional)
  • 1 jalapeño, diced small
  • 1 Tbsp. Worcestershire sauce
  • 1, (16 oz.) jar thick and chunky salsa or any brand is fine
  • 1, (7 3/4 oz.) can El Pato hot tomato sauce
  • 12 oz. IPA beer
  • 1/2 (bottle) red wine (375 ml) Merlot, Pinot Noir or Cabernet Sauvignon all work well.
  • 12 oz. chili sauce Heinz
  • 1/2 cup chili seasoning*
  • 1, 15 oz. can cannellini beans rinsed & drained
  • 1, 15 oz. can black beans rinsed & drained
  • 1, 15 oz. can pinto beans rinsed & drained
  • 1, 15 oz. can kidney beans rinsed & drained
  • 1/2 cup chopped cilantro
  • topping ideas: cheese, sour cream, corn bread, avocado, red onions, etc.
US Customary - Metric

Instructions

  • In a large frying pan, brown sausage and ground turkey with olive oil over medium-high heat. Once cooked, pour into bottom of crockpot/slow cooker. You need at least a 6QT slow cooker for this recipe.
    1 lb. ground Italian sausage, spicy, 1 lb. ground turkey, 2 Tbsp. olive oil
    ground meat in a frying pan.
  • Turn the heat down to medium and sauté the onions and bell pepper for ~5 minutes, stirring occasionally, then add the garlic and stir for ~1 minute or until fragrant.
    1 small yellow onion, diced small, 1 red bell pepper, diced small, 2 Tbsp. fresh garlic, minced
    bell peppers and onions in a frying pan.
  • Transfer to crockpot/slow cooker with the sausage and ground turkey.
    onions, peppers and meat in a white crock pot.
  • Pour all remaining ingredients onto the meat/onion mixture into the clockpot/slow cooker. I know it's a lot of ingredients, but trust me it all comes together and is SO good.
    1, (15 oz.) can diced tomatoes, 1, (5 oz.) can Ortega green chiles, 1 Habanero pepper, diced small (optional), 1 jalapeño, diced small, 1 Tbsp. Worcestershire sauce, 1, (16 oz.) jar thick and chunky salsa, 1, (7 3/4 oz.) can El Pato hot tomato sauce, 12 oz. IPA beer, 1/2 (bottle) red wine (375 ml) Merlot, Pinot Noir or Cabernet Sauvignon all work well., 12 oz. chili sauce, 1/2 cup chili seasoning*, 1, 15 oz. can cannellini beans, 1, 15 oz. can black beans, 1, 15 oz. can pinto beans, 1, 15 oz. can kidney beans, 1/2 cup chopped cilantro
    beans and chili seasonings in a white slow cooker.
  • Stir all ingredients together and set the crockpot/slow cooker on low for ~4-6 hours, or on high for ~3-4 hours. Taste and adjust any seasonings as needed.
    spicy chili in a white slow cooker.
  • Serve with corn bread and garnish with cheese, onions, sour cream, avocado or any of your favorite chili toppings. Enjoy!!
    chili in a bowl with cheese and cornbread.

Video

Notes

  • Prep the seasonings the day before, or in advance, so it makes it easy to pour all seasonings in at once!  Homemade chili seasoning recipe can be found here. OR buy a packet or 2 of your favorite chili seasoning from the store. 
  • Stove top: You can also make this recipe on the stove. Brown the ground turkey and sausage with the olive oil in a large stock pot over medium heat. Remove from pan and sauté onions and bell peppers. Then add the meats back in with all of the other remaining ingredients. Bring to a boil, then cover and simmer for at least 1-2 hours, stir occasionally. 
  • Storage: I think this chili gets better on days 2 and 3 once the flavors really have time to meld together! When properly stored in an airtight container in the refrigerator, can last for about 3 to 4 day
  • Vegetarian option: Ditch the ground turkey and sausage and make it a vegetarian friendly chili!

Nutrition

Serving: 1cup | Calories: 266kcal