2-Quart Slow Cooker Chili (Small Batch)

This small batch slow cooker chili is made with ground beef, kidney beans, tomatoes, peppers, and plenty of classic chili flavor. It’s sized specifically for a 2-quart slow cooker, so you get a few satisfying bowls of homemade chili without making a huge batch.

I especially like this recipe when I’m cooking for myself and want dinner plus a couple of easy leftover meals. The chili has a little kick from chili garlic sauce, but the heat is easy to adjust depending on how spicy you like it.

For something meatless, try my vegetarian version with this slow cooker veggie chili recipe.

A Few Reasons To Make This Chili

• Made for a 2-quart slow cooker: No need to scale down a family-size Crock Pot recipe.
• Small batch: Enough for dinner and leftovers without eating chili all week.
• Mostly pantry ingredients: Canned tomatoes, beans, tomato sauce, and seasonings make this an easy meal to pull together.
• Adjustable heat: Make it mild, moderately spicy, or add extra heat.
• Freezer friendly: Portion the leftovers and freeze them for an easy meal later.

About the Ingredients

• Ground beef: A ½ pound of ground beef will give the chili plenty of beefy flavor without overpowering the beans and tomatoes. Ground turkey also works well.
• Kidney beans: One can of drained kidney beans keeps this recipe simple. Black beans or pinto beans are good substitutes.
• Diced tomatoes and tomato sauce: Using both gives the chili a hearty tomato base without adding extra broth.
• Onion and green bell pepper: Sautéing them before they go into the slow cooker softens the vegetables and develops more flavor. Ou can also just five them a quick zap in the microwave.
• Chili powder: Two tablespoons gives the chili its familiar  chili flavor. Remember that chili powder blends vary , so adjust if yours is especially hot.
• Chili garlic sauce: This adds both garlic flavor and heat. For a milder chili, use less. For more heat, add cayenne or red pepper flakes.

Dish Duty: Standard Cleanup. You’ll use the slow cooker plus one skillet for sautéing the vegetables and browning the beef.

Why A 2-quart Slow Cooker Works Best for This Recipe

A small slow cooker is perfect when you’re cooking chili for one or two people because you don’t need to make a family-size batch just to fill the Crock Pot properly.

This recipe makes approximately 6 cups, which fills a 2-quart slow cooker nicely. Slow cookers generally cook best when they’re somewhere around half to three-quarters full, and this recipe was developed specifically with the smaller cooker in mind.

Cooking Instructions

Turn your small slow cooker to preheat while preparing the ingredients.

Add the drained kidney beans, diced tomatoes with juice, tomato sauce, chili powder, garlic sauce, and minced garlic to a 2-quart slow cooker.

In a medium-sized skillet, heat the olive oil. Sauté the green bell pepper and diced onion for 2-3 minutes, then add them to the slow cooker.

In the same skillet brown the ground beef, drain off any excess fat, and add the browned beef to the slow cooker.

Stir gently to mix the ingredients. Cover the slow cooker and cook on a low setting for 5-6 hours.

Adjusting the Heat

As written, this chili has a noticeable little kick, but it’s very easy to adjust.

• For milder chili: Reduce the chili garlic sauce and, if necessary, use a little less chili powder.
• For hotter chili: Add a pinch of cayenne, crushed red pepper flakes, or a little chipotle chili powder.

I recommend starting on the mild side. You can always add hot sauce to an individual bowl, but it’s considerably harder to take the heat back out of the whole pot.

Serving Suggestions

A bowl of chili doesn’t need much, but toppings make it even better. Try shredded cheddar cheese, diced onion, sliced green onions, sour cream, crushed tortilla or corn chips, or sliced jalapeños.

For a cozy dinner, serve it with a small batch of cornbread or warm cornbread muffins.

How to Store and Freeze Chili

Store leftover chili in a covered container in the refrigerator for up to 2 to 3 days. Reheat an individual serving in the microwave or gently in a small saucepan.

Chili also freezes very well. Let it cool, portion it into individual freezer containers or freezer bags, and freeze. Thaw overnight in the refrigerator before reheating.

Freezing individual portions makes this especially useful when you’re cooking for one, you can enjoy one bowl now and save another meal for later.

A few Things You May be Wondering About

Can I make this chili in a larger slow cooker?

You can, but no recommended, but this recipe was developed for a 2-quart slow cooker. A much larger Crock Pot will leave the ingredients spread fairly shallow across the bottom, which can affect how quickly they cook. If you regularly use a larger slow cooker, consider doubling the recipe instead.

Do I have to brown the ground beef first?

Yes, I recommend browning the ground beef before adding it to the slow cooker. It improves the flavor and allows you to drain off excess grease before everything goes into the chili.

Can I make this chili less spicy?

Absolutely. Reduce the chili garlic sauce first. You can also reduce the chili powder if your particular blend is hot. Serve hot sauce or red pepper flakes at the table so everyone can adjust their own bowl.

Can I use ground turkey instead of ground beef?

Yes. Ground turkey is an easy one-for-one substitute for the ground beef. Because turkey is leaner, the finished chili will have a slightly lighter flavor.

Can I freeze the leftovers?

Ye!. Chili is one of my favorite meals to freeze in individual portions. Cool it completely, transfer it to freezer-safe containers, and thaw a portion overnight whenever you want an easy meal.