Best Slow Cooker Chili Recipe
from kristineskitchenblog.comThis is the best ever crockpot chili! With ground beef, beans and the perfect blend of chili spices, it's thick, rich and hearty. I love this recipe as a make-ahead meal for busy days or game day!
Servings: 8 servings
Calories: 382kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 pounds lean ground beef
- 4 cloves garlic minced
- 6 ounce can tomato paste
- 1 ½ tablespoons chili powder use 2 tablespoons for spicier chili
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups low sodium beef broth
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 1 ½ tablespoons brown sugar
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
Instructions
- Heat the olive oil in a large skillet on the stove over medium-high heat. Add the onion to the pan and cook until it starts to soften, about 2 minutes.1 tablespoon olive oil, 1 medium yellow onion
- Add the ground beef to the pan and cook until browned, crumbling with a spoon or spatula. Drain off excess grease as needed.2 pounds lean ground beef
- Add the garlic, tomato paste, chili powder, cumin, oregano, salt, pepper to the pan and cook, stirring, for 1 minute. Then stir in the beef broth and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow cooker.4 cloves garlic, 6 ounce can tomato paste, 1 ½ tablespoons chili powder, 1 tablespoon ground cumin, 1 ½ teaspoons dried oregano, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 ¼ cups low sodium beef broth
- Add the crushed or diced tomatoes and brown sugar to the slow cooker. Stir.28 ounce can fire roasted crushed tomatoes, 1 ½ tablespoons brown sugar
- Gently stir in the kidney beans, black beans and pinto beans.15 ounce can red kidney beans, 15 ounce can black beans, 15 ounce can pinto beans
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve chili with toppings as desired.
Video
Notes
- If you can't find fire roasted diced or crushed tomatoes, regular diced or crushed tomatoes will work.
- I’ve tested this recipe with ground turkey and it was very good for a leaner option! You can also add more vegetables to this chili recipe. Try finely chopped carrot, small cubes of sweet potato, chopped bell peppers, zucchini, celery or corn.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave.
Nutrition
Calories: 382kcal | Carbohydrates: 41g | Protein: 37g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 1171mg | Potassium: 1500mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1001IU | Vitamin C: 18mg | Calcium: 137mg | Iron: 8mg
