Description

This Crockpot Chili combines savory ground beef, hearty beans, and zesty tomatoes simmered to perfection. A comforting meal that’s easy to prepare and ideal for family dinners or game day gatherings, it’s rich in flavor and satisfying.

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 a spicier kick, add diced jalapeños or your favorite hot sauce.
This recipe can be easily tailored by adding more vegetables like bell peppers or zucchini.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 900mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 30g
Cholesterol: 80mg