crockpot chili
This hearty crockpot chili is perfect for a cozy meal. Packed with flavors and easy to make, it's a one-pot wonder that's great for feeding a crowd or for meal prep. Let it simmer all day while you go about your business!
Equipment
- 1 Crockpot (slow cooker)
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 30 oz black beans, drained and rinsed 2 cans (15 oz each)
- 15 oz kidney beans, drained and rinsed 1 can (15 oz)
- 15 oz diced tomatoes 1 can (15 oz)
- 6 oz tomato paste 1 can (6 oz)
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
- 1 each bell pepper, chopped (any color)
- 1 cup corn (frozen or canned)
Instructions
- In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
- Transfer the cooked beef mixture to the crockpot.
- Add the black beans, kidney beans, diced tomatoes, tomato paste, and beef broth to the crockpot.
- Sprinkle the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper over the mixture. Stir well to combine.
- Add the chopped bell pepper and corn, mixing everything together.
- Cover the crockpot and set it to low for 8 hours or high for 4 hours.
- Once cooking time is up, stir the chili and adjust seasoning if needed before serving.
Notes
Serve with toppings like shredded cheese, sour cream, and green onions for added flavor.
This chili can be frozen for later use. Simply cool it down and store it in airtight containers.
Feel free to customize the beans or add your favorite vegetables to the mix.