Description
This crockpot chili brings irresistible flavors with minimal effort. Featuring ground beef, beans, tomatoes, and robust seasonings, it’s perfect for a cozy family dinner or a simple weeknight meal.
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, drained and rinsed
- 28 ounces diced tomatoes with juices
- 10 ounces Rotel, not drained
- 28 ounces tomato sauce
- 15 ounces canned corn, drained
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.
Notes
For additional flavor, consider adding a diced bell pepper.
This chili is great for leftovers and tastes even better the next day.
Feel free to customize with your favorite beans or meats.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg