Description

This Crockpot Chili is a hearty and flavorful dish that features tender ground beef, savory beans, and a blend of spices. It’s easy to prepare and cooks slowly, making it a perfect choice for a comforting dinner or a meal prep option for busy days. Enjoy with your favorite toppings for an irresistible home-cooked experience.

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, 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. 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, undrained Rotel, tomato sauce, and drained corn. Mix everything well.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
Once done, stir the chili and taste. Adjust seasoning with more salt or pepper if needed.
Serve hot with toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.

Notes

Feel free to add additional vegetables like bell peppers or zucchini for extra nutrition.
Top with fresh cilantro for added flavor before serving.
This chili can be stored in the refrigerator for up to 5 days or frozen for later enjoyment.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 10g
Protein: 22g
Cholesterol: 70mg