Crockpot Chili
Crockpot Chili is packed with hearty flavors and easy to prepare! It's a savory blend of ground beef, beans & spices simmered to perfection!
Servings 12
Calories 386kcal
Equipment
Ingredients
- 2 pounds 80% lean ground beef
- 1 cup white onion peeled and diced
- 1 cup green bell pepper cored and diced
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 56 ounces canned petite diced tomatoes (2 cans)
- 8 ounces tomato sauce (1 can)
- 10 ounces Rotel tomatoes
- 1 cup salsa
- 40 ounces canned chili beans in chili sauce undrained (2.5 cans)
- 15 ounces canned black beans drained and rinsed
Instructions
- Place a large skillet over medium-high heat. Add the ground beef and cook for 8-10 minutes until it is browned through and there is no pink left. Be sure to break up the meat as it cooks. Drain any excess grease.
- Add the onion and bell pepper to the skillet. Cook for about 5 minutes until the veggies have softened.
- Add the chili powder, garlic powder, onion powder, salt, and pepper to the skillet and stir to combine. Cook for 5 minutes, stirring often.
- Transfer the seasoned ground beef and veggies to a slow cooker. Add the diced tomatoes, tomato sauce, Rotel, salsa, chili beans, and black beans. Stir until well combined.
- Cover and cook on LOW for 6-8 or on HIGH for 5-6 hours. (If possible, stir every 1-2 hours to prevent sticking.) To thicken slightly, remove the lid for the last 30 minutes of cooking.
- Portion into bowls and serve warm with your favorite toppings, or enjoy as is.
Notes
Store any leftovers in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 386 kcal | Carbohydrates: 39 g | Protein: 23 g | Fat: 17 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 1071 mg | Potassium: 962 mg | Fiber: 13 g | Sugar: 10 g | Vitamin A: 956 IU | Vitamin C: 29 mg | Calcium: 99 mg | Iron: 5 mg