Description
This Crockpot Chili is a must-try for chili lovers! With its rich flavor from ground beef and beans, it’s perfect for a quick dinner or hearty meal. Enjoy comfort food that’s simple to make!
Ingredients
Scale
- 2 pounds ground beef
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon ground cumin
- 2 Tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces black beans drained and rinsed
- 30 ounces kidney beans (2 15-ounce cans) drained and rinsed
- 28 ounces diced tomatoes with juices
- 10 ounces Rotel not drained
- 28 ounces tomato sauce
- 15 ounces canned corn drained
Instructions
- Brown the ground beef in a large skillet over medium-high heat until fully cooked, breaking it into crumbles. Drain excess grease and add to the slow cooker.
- Add diced onion, minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper to the slow cooker.
- Stir in black beans, kidney beans, diced tomatoes with juices, undrained Rotel, tomato sauce, and corn. Mix well until combined.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, stir the chili and adjust seasoning with more salt or pepper if necessary.
- Serve hot with toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.
Notes
Feel free to add more spices if you like it spicier.
Leftover chili can be stored in the fridge for up to 3 days.
This recipe is perfect for meal prep and freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg