Description

This Crockpot Chili is a delightful blend of flavors with ground beef, beans, and spices. Easy to prepare, it’s perfect for quick dinners or cozy gatherings, making it a must-try for any chili lover.

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 as it cooks. Drain any 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 their juices, Rotel (undrained), tomato sauce, and corn. Mix everything together until well combined.
Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours.
Once the chili is done, give it a good stir and taste. Adjust the seasoning with additional salt or pepper if needed.
Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos. Enjoy!

Notes

For extra heat, add diced jalapenos or cayenne pepper.
Feel free to add your favorite toppings like avocado or tortilla chips for added texture.
This chili can be made ahead of time and tastes even better the next day.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 20g
Cholesterol: 70mg