Crock Pot Chili
A simple and tasty chili recipe, ideal for slow cooking and customizable with various toppings.
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Instructions
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Brown beef, garlic, onion, and bell pepper in a nonstick skillet over medium heat until beef is no longer pink, then drain excess fat.
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Transfer the beef mixture to a 4-quart (or larger) slow cooker. Add kidney beans, red beans, diced tomatoes, stewed tomatoes, chili powder, and cumin; stir thoroughly.
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Cook on low for 5 hours or high for 3 hours, stirring occasionally.
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Taste and add salt as needed before ladling into bowls and topping with green onions, if desired.
Nutritional Info (per serving)
Calories:
267 kcal
Carbohydrate:
26 g
Cholesterol:
67 mg
Fiber:
7 g
Protein:
30 g
Saturated Fat:
2 g
Sodium:
491 mg
Sugar:
7 g
Fat:
5 g
Unsaturated Fat:
0 g