Tex Mex Chili Crock Pot
Cozy up to the ultimate comfort food with this Tex Mex Chili Crock Pot recipe! Packed with hearty ground beef, vibrant veggies like red bell pepper and diced onion, and a medley of black and kidney beans, this slow-cooked wonder delivers bold, smoky Tex-Mex flavors in every bite. Simmered low and slow for hours, the chili develops a rich, spiced depth thanks to chili powder, ground cumin, smoked paprika, and a hint of optional cayenne for heat. It's an effortless, one-pot meal perfect for busy weeknights or entertaining a crowd. Top it off with shredded cheddar, creamy dollops of sour cream, and fresh cilantro for the ultimate finishing touch. With minimal prep and mouthwatering results, this crock pot chili will have you coming back for seconds—and maybe even thirds!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 2 cans (14.5 oz each) Canned diced tomatoes (with green chilies, if desired)
- 1 can (15 oz) Canned black beans, drained and rinsed
- 1 can (15 oz) Canned kidney beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 cup Beef or chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Shredded cheddar cheese (for garnish)
- 0.5 cup Sour cream (for garnish)
- 2 tablespoons Chopped fresh cilantro (for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat and transfer the beef to your crock pot.
In the same skillet, sauté the diced onion and red bell pepper for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional minute until fragrant. Add the onion, bell pepper, and garlic mixture to the crock pot.
To the crock pot, add the canned diced tomatoes (with their juices), black beans, kidney beans, tomato paste, and broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly until the spices are evenly distributed.
Cover the crock pot and set it to cook on low for 6 hours or high for 4 hours, stirring halfway through if possible.
Once cooked, taste the chili and adjust the seasoning with additional salt or spices, if needed.
Serve the chili warm in bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 878 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.
