Cowboy and Indians Soup Chuck Wagon Chili Crock Pot
Saddle up for a hearty bowl of comfort with this Cowboy and Indians Soup Chuck Wagon Chili, a slow-cooked masterpiece packed with bold flavors and timeless charm. Perfect for busy days, this crock pot recipe combines browned ground beef, tender beans, vibrant bell peppers, and smoky spices like paprika and cumin for an irresistibly rich and savory chili with a touch of cowboy flair. Sweet bites of corn and a garnish of fresh cilantro bring brightness to every spoonful. Top it off with shredded cheddar and a dollop of sour cream for the ultimate Western-inspired meal. Ready in 6 hours with minimal prep, this crowd-pleasing dish is ideal for family dinners or potlucks, embodying the spirit of hearty, home-cooked comfort.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat and transfer the beef to your crock pot.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Transfer the mixture to the crock pot.
Add the kidney beans, pinto beans, diced tomatoes, beef broth, and tomato paste to the crock pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper, mixing everything well to combine.
Cover the crock pot with the lid and set it to low heat. Cook for 6 hours, stirring occasionally if possible.
After 5 1/2 hours, add the frozen corn to the crock pot. Stir to combine and allow it to cook for the remaining 30 minutes.
Once cooked, taste and adjust seasonings as needed.
Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro (if desired).
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 896 mg | 19% | |
*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.
