Description

This crockpot chili is not just flavorful, it’s a wholesome comfort food that comes together with simple ingredients and minimal effort. Perfect for cold evenings or a quick dinner!

Ingredients

Scale

2 lbs ground beef
1 onion, diced
4 cloves garlic, minced
28 oz can diced tomatoes
3 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and pepper (to taste)
2 bay leaves
2 (15 oz) cans dark red kidney beans, rinsed and drained
2 (15 oz) cans cannellini beans, rinsed and drained

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Instructions

Sauté the ground beef, onion, and garlic until browned. Transfer to the slow cooker.
Add diced tomatoes, beef broth, tomato paste, Worcestershire sauce, spices, and bay leaves to the slow cooker. Stir until combined.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
About an hour before done, stir in the rinsed beans.
Ladle into bowls, garnishing with your favorite toppings.

Notes

Brown the meat for enhanced flavor before adding to the slow cooker.
Feel free to adjust spices to taste for personal preference.
Store the chili in an airtight container for up to a week, or freeze for later use.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 25g
Cholesterol: 70mg