Description
A simple and hearty Crockpot Chili that warms you up with rich flavors, perfect for gatherings and comforting meals.
Ingredients
Scale
- 2 pounds ground beef (or turkey for a lighter option)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz) kidney beans, drained and rinsed
- 2 cans (15 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 2 cups beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, or avocado slices
Instructions
- In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain the fat and transfer the meat to the slow cooker.
- Add the diced onion, garlic, and bell pepper to the slow cooker.
- Stir in the kidney beans, diced tomatoes, tomato paste, and beef broth.
- Sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything until well combined.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is up, taste the chili and adjust seasoning if necessary. Serve hot with your choice of toppings.
Notes
Browning the meat adds flavor and watch for liquid consistency; remove lid for thickening if too watery.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg