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Crock Pot Chili

A hearty and flavorful chili that cooks slowly in a Crock Pot, packed with protein and fiber, perfect for busy days or chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can substitute with ground turkey or chicken for a leaner option.
  • 1 can kidney beans, drained Canned beans make preparation easier.
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder Adjust to taste for spiciness.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup beef broth

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
Cooking
  1. In the Crock Pot, add the cooked beef, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, and beef broth. Stir to combine.
  2. Cover and cook on low for 6–8 hours or high for 3–4 hours.
Serving
  1. Stir once more before serving and dish up hot with your favorite toppings such as shredded cheese, sour cream, or green onions.

Notes

Leftover Crock Pot Chili stores well in the fridge for 3-4 days in an airtight container. Freeze for up to three months. Thaw in the fridge before reheating. For a vegetarian version, omit ground beef and add more beans or veggies.