Slow Cooker Chili
This Slow Cooker Chili is thick, hearty, and perfect for meal prep, making it a crowd-pleaser for your family and friends.
Equipment
- large skillet
- 6-quart crockpot
Ingredients
Meat and Vegetables
- 2 pounds ground beef 900g
- 1 large onion chopped
- 1 large green bell pepper diced
- 4 cloves garlic minced
Canned Goods
- 3 cans kidney beans 15.5-ounce each (439g)
- 2 cans diced tomatoes 14.5-ounce each (400g), undrained
- 1 can tomato sauce 28-ounce (794g)
- ½ cup beef broth 120mL
Spices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 1.5 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
Cooking Instructions
- In a large skillet over medium-high heat, cook the beef, onion, bell pepper, and garlic until beef is browned, about 6 minutes. Drain the beef mixture if your meat is very greasy.
- Transfer the browned beef mixture to a 6-quart slow cooker, and add the beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, oregano, salt, and pepper. Stir well.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. You can stir it occasionally during cooking, but you don’t need to!
Notes
This recipe is great for meal prep! The chili tastes even better the next day, so you can make this on the weekend and simply reheat it for easy weeknight dinners. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1bowlCalories: 485kcalCarbohydrates: 38gProtein: 31gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1638mgPotassium: 1339mgFiber: 13gSugar: 10gVitamin A: 1209IUVitamin C: 31mgCalcium: 141mgIron: 7mg
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