Description

This Crockpot Chili features fantastic flavors and simple preparation. Made with ground beef, beans, and spices, it’s an ideal comfort food for busy days or gatherings. Enjoy a warm bowl whenever you need a quick, hearty meal!

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

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks.
Drain any excess grease and transfer the beef to the slow cooker.
Add the diced onion, minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper to the slow cooker.
Stir in the black beans, kidney beans, diced tomatoes with their juices, Rotel (undrained), tomato sauce, and corn. Mix everything together until well combined.
Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours.
Once the chili is done, give it a good stir and taste. Adjust the seasoning with additional salt or pepper if needed.
Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.

Notes

Feel free to add more spices if you like it hot.
This recipe is perfect for meal prep and can be stored in the fridge for several days.
Consider garnishing with fresh cilantro for added flavor.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 40g
Cholesterol: 110mg