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Crock-Pot Coriander Chili

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I like my recipes simple and easy. Truly, what’s easier (and more yummy) than Crock-Pot chili? I do appreciate the complex combinations of spices you can find in certain foods like Indian food for example. But I get a little nervous when I start mixing spices. So in an effort to branch out of my comfort zone, I stick to a traditional blend of spices, in this case: the pepper family. Then add in an out-of-the-box spice to give it a fresh, new flavor [Que: coriander].

Coriander is definitely my favorite spice right now. I went through a cumin phase, a basil phase, a bay leaf phase… I love getting acquainted with these different spices. Coriander is actually the seed of the cilantro plant just like cumin is the seed of the parsley plant. Coriander has a mild, earthy flavor with a bit of a citrus taste. To me this balances out the heaviness of meat and beans in chili.

Freezer Safe Glass ContainerTip: The recipe below makes a huge batch but here’s the thing, you’re going to love how easy it is to make these delicious 5-Minute Cheesy Chili Burritos so you’ll want plenty of leftovers! Also, this chili freezes well for quick dinners or freeze individual sized servings for lunches. Try freezing in a freezer-safe glass container like this one for easy reheating.

Crock-pot Coriander Chili

Crock-Pot Coriander Chili

I like to take my favorite recipes and flavors and then add a new surprise spice to the mix. This way I get to learn to like new tastes.
Author: Angela G.
5 from 1 review
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Course: Dinner, Lunch
Cuisine: American
Skill Level: Easy
Recipe Type: Beef, Soups
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 16 Servings
Yield: 4 quarts


  • 2 lb ground turkey or beef or 1lb of each
  • 28 oz petitie diced tomatoes
  • 28 oz dark red kidney beans
  • 28 oz chili beans
  • 1 onion diced
  • 1 tsp chili powder
  • ½ tsp coriander
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp white vinegar
  • Shredded cheddar cheese


  • Brown turkey and/or beef in a large pan with diced onions over medium heat. Transfer to crockpot set to low.
  • Add tomatoes, spices and vinegar. Let cook on low for at least 2 hours or on high for 1 hour. Stir occasionally.
  • Serve topped with shredded cheddar cheese and or/ diced raw onions.

Nutrition Facts

Calories: 187kcal | Carbohydrates: 22g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 542mg | Potassium: 698mg | Fiber: 6g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg
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Leave A Comment

Rate this recipe:

Jude Smith

Sunday 9th of May 2021

Why would you put Vinegar in your Chili? wouldn't that taste sour?

Angela G.

Sunday 9th of May 2021

The vinegar is a personal presence. It adds a brightness to the chili that enhances the flavor. You can try it with and without to see what you prefer.