Crock Pot Corny Chili
Warm up your kitchen with the hearty flavors of Crock Pot Corny Chili, a slow-cooked masterpiece that's perfect for busy weeknights or cozy gatherings. This easy chili recipe combines the savory richness of seasoned ground beef, tangy diced tomatoes, and a duo of black and kidney beans with the sweet pop of frozen corn for a unique twist. Spiced to perfection with chili powder, cumin, and paprika, every spoonful packs a bold, comforting punch. With just 15 minutes of prep time, this set-it-and-forget-it dish simmers to perfection over six hours in your crock pot, filling your home with irresistible aromas. Top it off with gooey shredded cheddar cheese and fresh cilantro for a crowd-pleasing finish. Ideal for meal prepping or warming up a cold day, this Crock Pot Corny Chili is a true one-pot wonder!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Canned diced tomatoes (with juice)
- 8 ounces Canned tomato sauce
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 1 cup Frozen corn kernels
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Shredded cheddar cheese (optional, for garnish)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
Add the diced onion and minced garlic to the skillet with the browned beef. Cook for 3-4 minutes until the onion becomes translucent and tender.
Transfer the beef mixture to the crock pot.
Add the diced tomatoes (with their juice), tomato sauce, black beans, kidney beans, and frozen corn to the crock pot.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper evenly over the mixture in the crock pot. Stir well to combine all the ingredients.
Place the lid on the crock pot and set it to cook on low for 6 hours or on high for 3-4 hours. Stir occasionally if possible.
Taste and adjust seasoning if needed before serving.
Ladle the chili into bowls and garnish with shredded cheddar cheese and chopped cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 38.9 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1202 mg | 92% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4805 mg | 102% | |
*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.
