Description
This crockpot chili recipe brings together ground beef, beans, tomatoes, and spices in a slow cooker for a rich, hearty, and comforting meal with minimal effort.
Ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon cooking oil (olive oil or other)
- 2 pounds ground beef (80/20)
- 3 tablespoons chili powder (divided)
- 1 can (15 oz) kidney beans
- 1 can (15 oz) chili hot beans (undrained)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Dice the onion, green bell pepper, and garlic.
- Heat oil in a large pan and sauté the onion, pepper, and garlic for 2-3 minutes.
- Add ground beef to the pan and cook until mostly browned.
- Sprinkle most of the chili powder over the beef and finish browning.
- Transfer the meat mixture to the slow cooker.
- Add kidney beans, chili hot beans (with liquid), diced tomatoes, tomato sauce, cumin, onion powder, brown sugar, garlic powder, salt, and remaining chili powder.
- Stir everything well to combine.
- Cook on low for about 4 hours.
Notes
- Do not drain the chili beans — their liquid enhances the flavor and consistency.
- Customize the spiciness with more or less chili powder, or by adding fresh or dried peppers.
- This recipe is freezer-friendly and great for meal prep.
- Can be made vegetarian by swapping beef for beans or plant-based meat.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
