Spicy Four-Bean Crockpot Chili

Name: Spicy Four-Bean Crockpot Chili
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 15 servings
Ingredients: 1 1/4 lbs spicy pork sausage; 1 1/2 lbs ground turkey; 2 tbsp olive oil; 2 large onions, diced; 1 large red bell pepper, chopped; 5 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 2 cans (14.5 oz) diced tomatoes with juice; 1 can (6 oz) tomato paste; 2 cups chicken broth; 3 tbsp chili powder; 1 tbsp smoked paprika; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional for heat); Salt and pepper to taste

By Emma

Certified Culinary Professional

Published on 30 January 2026 • Recipe tested & approved

A hearty chili with four types of beans, browned meats, and a spicy kick. Cooked low and slow in a 6QT slow cooker. Mixes turkey with spicy pork sausage for depth. Bell pepper and onions start the aroma; garlic follows quickly. Beans soak up the heat and flavor. Replace black beans with pinto for a creamier texture. Adjust chili powder or add chipotle for smoky heat. Slow simmer blends sharpness, savoriness, and meatiness perfectly. Serve with cornbread; top with fresh onion, avocado, or sour cream. Cook time flexible but watch for thick chili, taste before serving. Feed 15; great for crowd or leftovers.

Prep: 35 min

Cook: 4h

Total: 4h 35min

Servings: 15 servings

#chili #slow cooker #bean chili #pork sausage #turkey #comfort food #crowd recipe #meal prep #spicy #American cuisine

Beans in a slow cooker? Yeah, but mix four kinds and it’s a pot of texture explosions. I’ve tossed in pork sausage with turkey before—lean plus fat plus spice equals complex flavor layers. Aroma from onions, bell peppers hitting the pan, sizzling garlic pressing its luck before tossing into slow cooker. Let it bubble low, smell that home cooking coming together. No fuss. Watch thickening, taste tweaking—don’t overthink the clock. Serve it up with cornbread or something soft to soak up the heat. Great for a crowd, meal prep, or when you want a chili that speaks smoky, meaty, spicy chunks of cozy.

Ingredients

1 1/4 lbs spicy pork sausage
1 1/2 lbs ground turkey
2 tbsp olive oil
2 large onions, diced
1 large red bell pepper, chopped
5 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes with juice
1 can (6 oz) tomato paste
2 cups chicken broth
3 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp red pepper flakes (optional for heat)
Salt and pepper to taste

About the ingredients

Four beans bring not just protein but texture diversity—black beans can be replaced by pinto for creamier bite in chili. I like spicy pork sausage but swap for chorizo or mild Italian sausage if chili’s too hot for you. Ground turkey keeps it lean but ground chicken works in pinch. Olive oil for browning meats; skip if sausage is fatty enough. Cans drained and rinsed cut excess sodium and starch—don’t skip rinsing. Tomato paste thickens, but using only diced tomatoes turns it looser. Adjust broth quantity depending on thickness you want. Spices? Measure cautiously; chili powder can vary by brand intensity. Garlic fresh—not powder—for that pop; can double if you love that garlicky punch. Onions and bell peppers don’t just sit; they caramelize slightly, building background richness.

Method

Heat olive oil in large skillet over medium-high. Toss in sausage and turkey. Break apart and brown until no pink remains, edges crisp and browned. Smell should be rich, meat juices clear. Dump into bottom of 6QT+ crockpot.
Turn heat to medium. In same pan, toss in onions and bell pepper. Stir occasionally for about 5-6 minutes. Watch for translucence, softening, slight golden edges before adding garlic.
Add garlic, stir constantly for 1-1 1/2 minutes or until that hit of fragrance hits—don’t let it brown or burn. Then transfer all into the crockpot atop meat.
Pour beans, diced tomatoes, tomato paste, broth, spices over meat and veggies. No need to mix yet.
Now stir everything thoroughly. Make sure tomato paste is evenly distributed. Cover and cook low about 4-5 hours or until bubbling slowly and chili thickens. Alternatively, cook high for 3-3 1/2 hours. Midway, give a stir and taste. Adjust salt, pepper, or heat—sometimes chili powder or red pepper flakes need a tweak.
Serve piping hot with corn bread. Garnish how you like: shredded cheese, chopped onions, sour cream, diced avocado. The toppings cut heat or add creaminess. Watch for chili thickness; add broth if too dense. Leftovers get better holding flavors. Keeps well in fridge or freezer.

Cooking tips

Browning meat is crucial—don’t rush or overcrowd pan—meats steam instead of sear. That Maillard reaction is flavor gold. After meat’s done, skillet holds flavorful bits; use them to cook onions and peppers. Medium heat—not too hot or the garlic burns quickly. Watch onion edges start softening and curling before garlic goes in—garlic cooks fast, 60 seconds is enough. Transfer creating layers of flavor in cooker. Add beans and liquids last to keep color and texture vivid. Stir thoroughly to combine flavors, especially tomato paste which can clump. Slow cook low for about 4-5 hours; watch chili bubbling slowly, thicker edges are good sign done. Taste and adjust seasoning a little later—not at start. Serve hot with your favorite toppings to contrast spicy, sour, creamy textures. If chili thickens too much, splash some broth or water and stir well.

Chef's notes

💡 Brown meats fully on medium-high. Don’t crowd the pan or steam happens; edges crisp brown bits are flavor bombs. Break apart meat to get even cooking; juices clear means ready. Smell hits first - rich, meaty aroma. Use skillet bits for onions and peppers so nothing wasted. Sausage fat often enough; olive oil optional here.
💡 Watch onions soften, edges curl golden before adding garlic. Garlic cooks super fast; 60 seconds max—anymore burns bitter smells. Stir constantly, keep garlic lively. Caramelizing onions adds subtle sweetness underneath chili heat. Skip garlic powder; fresh minced garlic punches brightness that sauce needs.
💡 Beans drained & rinsed cut excess starch and salt; don’t skip rinsing or chili gets mushy and salty. Pinto instead of black beans softens texture; cannellini adds creaminess. Cans last to add, preserves fresh color, texture just right. Tomato paste clumps if not stirred well; mix thoroughly before slow cook.
💡 Slow cook low 4-5 hrs for thick edges and bubbling just right. High heat shortens to 3-3 ½ hrs but risks losing subtle melded spice layers. Stir midway, taste for salt, heat; add more chili powder or red pepper flakes sparingly to avoid overpowering. Thick chili wants occasional broth splash if too dense.
💡 Toppings cut or boost heat—shredded cheese mellows spicy, avocado adds creaminess, onions give crunch. Cornbread helps soak all that up. Leftovers deepen flavors as chili sits. Freeze portions; thaw slow to keep texture intact. Don’t rush the simmer; it’s where chemistry happens.

Common questions

Can I use ground chicken instead?

Yes, leaner option works. Less fat, so maybe add bit olive oil for browning. Flavor lighter, spice needs bump. Works if sausage too spicy or unavailable.

What if chili gets too thick?

Thin with broth or water. Add gradually, stir slow, watch consistency. Thickness changes with tomato paste use or beans. Better thin than gluey. Can reheat with splash too.

How to keep garlic from burning?

Garlic fast cooks, add late, stir constantly. Medium heat only. Burnt garlic bitter and ruins batch. Watch onions soften before garlic hits pan. Transfer quickly after softened.

How store leftovers?

Fridge good 4-5 days max. Freeze up to 3 months. Cool chili fully before sealing. Reheat gently; add small splash broth if dry. Avoid microwaving too fast, dries texture.