Description
This Crockpot Chili combines rich flavors and simple ingredients for a satisfying meal. Perfect for busy evenings, it’s loaded with beef, beans, and spices, making it a great comfort food option.
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, undrained
- 28 ounces tomato sauce
- 15 ounces canned corn, drained
Instructions
- In a large skillet, brown the ground beef over medium-high heat until cooked and crumbled. Drain 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 juices, undrained Rotel, tomato sauce, and corn. Mix until well combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, stir the chili and adjust seasoning with salt or pepper if needed.
- Serve hot with toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.
Notes
Feel free to adjust spices to your taste.
This chili can also be made ahead and stored in the fridge for a quick meal later.
Toppings can vary based on preference, adding versatility to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg