Description

This crockpot chili is a comforting dish packed with irresistible flavors. With ground beef, beans, and vibrant spices, it’s perfect for a quick, satisfying dinner.

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

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Instructions

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles. Drain excess grease and transfer beef 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 their juices, Rotel (undrained), tomato sauce, and corn. Mix well until combined.
Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours.
Once cooked, stir and taste. Adjust seasoning with more salt or pepper if needed.
Serve hot with toppings like shredded cheese, sour cream, diced avocado, or jalapenos.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Chili can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Feel free to customize toppings to your taste, like fresh cilantro or extra spices.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 25g
Cholesterol: 70mg