Crock Pot Mexican Chili Con Carne
Transform your weeknight dinners with this hearty and flavor-packed Crock Pot Mexican Chili Con Carne recipe! Slow-cooked to perfection, this chili combines tender browned ground beef, vibrant bell peppers, and a robust mix of beans, all simmered in a rich tomato base infused with smoky chili powder, cumin, and a hint of cayenne for optional heat. Its irresistible aroma fills the kitchen as it cooks, creating a comforting dish that's perfect for feeding a crowd or meal prepping. Garnished with fresh cilantro and lime wedges, this easy chili recipe is a stress-free way to bring bold Mexican-inspired flavors to your table. Pair it with a crusty loaf of bread or tortilla chips for the ultimate cozy meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 diced green bell pepper
- 15 ounces, drained and rinsed kidney beans (canned)
- 15 ounces, drained and rinsed black beans (canned)
- 28 ounces, undrained diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon (optional for heat) cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 4 (for serving) lime wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
Transfer the browned beef to the crock pot.
In the same skillet, sauté the diced onion, garlic, red bell pepper, and green bell pepper for 3-5 minutes until softened, then add them to the crock pot.
Add the kidney beans, black beans, diced tomatoes (with their juice), tomato paste, and beef broth to the crock pot.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
Mix everything thoroughly, ensuring the spices are evenly distributed.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
Taste and adjust seasoning with additional salt or spices if needed.
Serve warm in bowls, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7707 mg | 335% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 71.4 g | 255% | |
| Total Sugars | 47.9 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6366 mg | 135% | |
*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.
