Chili in the Crock Pot
Perfectly hearty and bursting with bold flavors, this Crock Pot Chili is a comforting, one-pot meal that’s ideal for busy weeknights or a cozy weekend dinner. Made with your choice of ground beef or turkey, tender beans, and a medley of savory spices like chili powder, smoked paprika, and cumin, this slow-cooker chili delivers a rich, satisfying bite in every spoonful. The hands-off cooking method allows the flavors to deepen over hours, making it irresistibly delicious. Customize each bowl with toppings like shredded cheese, sour cream, or fresh cilantro for a personal touch. With minimal prep and a generous yield of six servings, this easy crock pot chili recipe is perfect for feeding a crowd or enjoying as leftovers. It's a must-try that will quickly become a staple in your slow-cooker repertoire!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 28 ounces Canned diced tomatoes
- 15 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 4 ounces Canned green chilies, diced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Beef or chicken broth
- 1 tablespoon Olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeño slices
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease and transfer the cooked meat to the crock pot.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Transfer the onion and garlic mixture to the crock pot.
Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, green chilies, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and broth to the crock pot.
Stir all the ingredients together to combine evenly.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
Once the chili is done cooking, taste and adjust seasonings if needed.
Serve warm with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or jalapeño slices.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 8037 mg | 349% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 52.2 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1018 mg | 78% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 7057 mg | 150% | |
*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.
