Who Knew Ground Beef and Chicken Crock Pot Chili
Warm up your kitchen with the bold and hearty flavors of "Who Knew Ground Beef and Chicken Crock Pot Chili." This slow-cooked sensation combines the richness of ground beef and the lean, tender taste of ground chicken for a protein-packed twist on classic chili. Fire-roasted tomatoes, a medley of beans, and a vibrant blend of spices like chili powder, cumin, and paprika come together in a single pot for a meal that’s equal parts comforting and irresistible. Easy prep and hands-off cooking make this crock pot chili a weeknight winner, while optional cayenne pepper allows you to customize the heat level to your liking. Perfect for serving a hungry crowd, this chili pairs beautifully with a variety of toppings like shredded cheese, sour cream, or crunchy tortilla chips for a dish that’s as versatile as it is delicious. Perfect for game days, meal prep, or cozy family dinners, this recipe is sure to become a staple in your collection.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 28 ounces fire-roasted diced tomatoes (canned)
- 15 ounces kidney beans, rinsed and drained
- 15 ounces black beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
In a large skillet over medium heat, add olive oil and sauté the diced onion and bell pepper for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Add the ground beef and ground chicken to the skillet. Cook for 6-8 minutes, breaking it into crumbles, until no longer pink. Drain excess fat if necessary.
Transfer the cooked meat mixture to your crock pot.
Add the canned fire-roasted diced tomatoes, kidney beans, black beans, tomato paste, and chicken broth to the crock pot.
Sprinkle in the chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together until well combined.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.
Taste and adjust seasonings as desired before serving.
Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips. Enjoy!
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 7005 mg | 305% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 41.9 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 8356 mg | 178% | |
*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.
