Description
This Crockpot Chili offers an irresistible flavor with a mix of ground beef, beans, and spices, making it the perfect comfort food for any quick dinner or healthy 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 drained and rinsed
- 28 ounces diced tomatoes with juices
- 10 ounces Rotel, not drained
- 28 ounces tomato sauce
- 15 ounces canned corn drained
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, undrained Rotel, 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 adjust the spices according to your taste preferences.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with cornbread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg