Description
Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
Ingredients
Vegetables:
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
Meat and Beans:
- 1 tablespoon olive oil, or other cooking oil
- 2 pounds ground beef, I use 80/20
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
Canned Goods:
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
Spices:
- 3 tablespoons chili powder, divided
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Dice Vegetables: Dice onion, green peppers, and garlic.
- Sauté Vegetables: Heat oil in a large pan and sauté for 2 to 3 minutes.
- Cook Ground Beef: Add ground beef and cook until almost browned. Sprinkle 2 tablespoons of chili powder over ground beef and continue cooking until done.
- Combine Ingredients: Add meat and remaining ingredients to slow cooker. Stir well to combine.
- Cook: Cook on low for 4 hours.
Notes
- Chili hot beans are a variety of beans found in the canned beans aisle. Substitute with kidney beans if needed.
- Fresh or minced garlic can be used.
- Ground beef can be cooked ahead for quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 388 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 64mg
