Crock Pot Chili
Crock Pot Chili is the ultimate comfort food recipe for a cold night! It’s meaty, hearty, quick & easy, and OH, SO GOOD to the last bite!
Servings 10
Calories 396kcal
Equipment
Ingredients
- 2 pounds 80/20 blend ground beef
- 1 large white onion peeled and diced
- 1 clove garlic minced
- 4 cups strained tomatoes
- 28 ounces canned diced tomatoes
- 30 ounces red kidney beans drained and rinsed (2 cans)
- 15 ounces black beans drained and rinsed (1 can)
- 2 tablespoons chili powder
- 1 tablespoon salt
- ½ tablespoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Toppings
- White onion diced
- Cheddar cheese shredded
Instructions
- Spray the crock of a slow cooker with non-stick cooking spray.
- Place a large skillet over medium heat. Once hot, cook the ground beef until browned and no longer pink, breaking up the meat as it cooks. Drain the excess grease and transfer the beef to the slow cooker.
- Add the onion, garlic, strained tomatoes, diced tomatoes, kidney beans, black beans, chili powder, salt, cumin, paprika, and oregano. Stir to combine.
- Cover and cook on LOW for 6-8 hours.
- Stir and then portion into bowls. Top with shredded cheddar and diced white onion for garnish.
Notes
Nutritional information if for chili only, without toppings.
Nutrition
Calories: 396kcal | Carbohydrates: 33g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1280mg | Potassium: 810mg | Fiber: 11g | Sugar: 9g | Vitamin A: 624IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg