A Can of This and a Can of That Crock Pot Chili
Turn your weeknight dinner routine into an effortless delight with "A Can of This and a Can of That Crock Pot Chili," the ultimate one-pot comfort food. This hearty chili combines pantry staples like diced tomatoes, kidney beans, black beans, and corn with savory ground beef and a medley of bold spices, making it a stress-free meal packed with flavor. Prep takes just 15 minutes before your trusty crock pot takes over, slow-cooking everything into a rich and satisfying dish with minimal effort. Perfect for busy families or game day gatherings, this chili is as versatile as it is delicious—top it with shredded cheddar, sour cream, and green onions for a customizable, crowd-pleasing finish. Whether you're meal prepping or feeding a hungry table, this crock pot chili is your go-to recipe for warmth and ease.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 15-ounce can of diced tomatoes
- 1 15-ounce can of tomato sauce
- 1 15-ounce can of kidney beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 15-ounce can of corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into crumbles with a spoon. Drain any excess fat.
Add the diced onion to the skillet and cook for 3-4 minutes until softened. Transfer the cooked ground beef and onion mixture to the crock pot.
Open the can of diced tomatoes and pour it into the crock pot, juice and all.
Add the can of tomato sauce, kidney beans, black beans, and corn to the crock pot. Stir to combine.
Sprinkle the chili powder, ground cumin, paprika, garlic powder, salt, and black pepper over the ingredients. Stir well to evenly distribute the spices.
Pour the water or beef broth into the crock pot and give everything a good stir.
Set the crock pot to low heat and cook for 6-8 hours, or on high heat for 3-4 hours, stirring occasionally.
Once the chili is cooked, taste and adjust seasoning if needed.
Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped green onions, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
