Description

This Crockpot Chili features mouthwatering flavors from ground beef, beans, and spices. It’s easy to prepare and perfect for a quick dinner or comforting meal with friends and family.

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, brown the ground beef over medium-high heat, breaking it into crumbles while cooking. Drain excess grease and transfer 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 juices, Rotel, tomato sauce, and corn. Mix well.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Once finished, stir the chili and taste. Adjust seasoning with more salt or pepper if necessary.
Serve hot with toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.

Notes

Feel free to add more spices or adjust the bean types to suit your taste.
This chili can be stored in the refrigerator for up to 3 days or frozen for later.
Leftovers taste even better the next day as the flavors meld!

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 23g
Cholesterol: 70mg