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crockpot chili

This hearty crockpot chili is perfect for a cozy meal. Packed with beans, ground beef, and an array of spices, it simmers in the slow cooker to create a rich and flavorful dish. Perfect for feeding a crowd or meal prepping for the week!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot/Slow Cooker
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Large skillet
  • 1 Wooden spoon

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water (or beef broth for added flavor)

Instructions
 

  • In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
  • Add the chopped onion, garlic, and bell pepper to the skillet and sauté for about 5 minutes, or until the vegetables are tender.
  • In the crockpot, combine the browned meat and vegetables with the diced tomatoes, kidney beans, black beans, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
  • Add the water (or beef broth) to the mixture. Stir well to combine all ingredients.
  • Cover the crockpot and set it to low heat. Cook for 6 hours, stirring occasionally if possible.
  • After cooking, taste and adjust seasoning if needed. Serve hot and garnish with optional toppings if desired.
  • For a vegetarian version, substitute the ground beef with 1 cup of chopped mushrooms or additional beans.
  • Feel free to adjust the level of spiciness by adding chopped jalapeños or a pinch of cayenne pepper.
  • This chili can be refrigerated for up to 4 days, or frozen for later use. Just reheat in the microwave or on the stovetop.

Notes

For a vegetarian version, substitute the ground beef with 1 cup of chopped mushrooms or additional beans.
Feel free to adjust the level of spiciness by adding chopped jalapeños or a pinch of cayenne pepper.
This chili can be refrigerated for up to 4 days, or frozen for later use. Just reheat in the microwave or on the stovetop.