Description

This Crockpot Chili is a true delight, loaded with ground beef, flavorful spices, and hearty beans. It’s easy to prepare and perfect for a cozy dinner or a game-day feast.

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 (2 15-ounce cans) drained and rinsed
28 ounces diced tomatoes with juices
10 ounces Rotel not drained
28 ounces tomato sauce
15 ounces canned corn drained

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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. Enjoy!

Notes

You can customize the spice level by adding more chili powder or diced jalapeños.
If you prefer a thicker chili, reduce the amount of tomato sauce added.
This chili can be stored in the refrigerator for up to 4 days or frozen for easy meal prep.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 25g
Cholesterol: 75mg