Description
This slow cooker chili recipe is hearty, flavorful, and perfect for a cozy meal. Made with ground beef, beans, tomatoes, and a blend of spices, it simmers low and slow for maximum flavor.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped green onions
- Crushed tortilla chips
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and garlic to the skillet and cook for 2–3 minutes until softened.
- Transfer the beef mixture to a slow cooker.
- Add beans, diced tomatoes, tomato sauce, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Stir before serving. Top with your favorite toppings if desired.
Notes
- Use ground turkey or chicken for a lighter option.
- Chili can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Adjust the spice level by increasing or decreasing chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg