crockpot chili recipe
This hearty crockpot chili is the perfect comfort food for chilly days. Packed with protein and vegetables, it’s a filling dish that requires minimal prep and lets the slow cooker do all the work!
Equipment
- 1 6-quart crockpot
- 1 cutting board
- 1 set measuring cups and spoons
- 1 stirring spoon
Ingredients
- 1 pound ground beef or turkey
- 15 oz kidney beans, rinsed and drained
- 15 oz black beans, rinsed and drained
- 15 oz diced tomatoes with juice
- 6 oz tomato paste
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
- 1 cup beef broth or water
Instructions
- In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain excess fat and transfer it to the crockpot.
- Add the rinsed kidney beans, black beans, diced tomatoes (with juice), tomato paste, chopped onion, chopped bell pepper, and minced garlic to the crockpot.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Pour in the beef broth or water.
- Stir all ingredients together until well combined.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Once it's done cooking, give it a good stir and taste for seasoning, adjusting if necessary.
- Serve hot, garnished with cheese, sour cream, or green onions if desired.
Notes
Feel free to customize this recipe by adding other ingredients such as corn, jalapeños, or different types of beans.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
This chili can easily be made vegetarian by omitting the meat and adding more beans or lentils.