Yield: 6 servings
Crockpot Chili
This rich and hearty Crockpot Chili recipe is quick to prep and a great weeknight dinner! It has tons of protein and fiber from the ground beef, roasted tomatoes, and tons of beans. Plus smokey and rich flavor from fired roasted tomatoes, onions, and peppers. Just set-it-and-forget-it in the morning and come home to a comforting dinner ready to enjoy!
Ingredients
- 1 ½ to 2 pounds lean ground beef
- 1 yellow onion, diced
- 1 bell pepper, seeded and diced
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- ¼ cup chili seasoning
- 1 (14.5 oz) can fire roasted tomatoes with green chilies, do not drain
- 1 (8 oz) can tomato sauce
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can pinto beans, rinsed and drained
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 cup beef broth
- 1 teaspoon crushed red pepper flakes, optional
Optional Toppings:
- Shredded cheese
- Sour Cream
- Chopped onions
- Hot sauce
- Fritos
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Instructions
- In a medium size skillet, brown the ground beef and break it apart as it cooks. If there is a lot of grease drain off most of the grease before continuing.
- Add the onion, bell pepper and garlic and cook an additional 3 minutes or until the onion is translucent.
- Carefully add the ground beef mixture to the crockpot. Stir in the Worcestershire sauce, chili seasoning, fire roasted tomatoes, tomato sauce, kidney beans, pinto beans, black beans and beef broth. Stir until well combined.
- Cook on low 6 to 8 hours or on high 4 to 6 hours. Taste and add crushed red pepper flakes if you would like extra heat. Serve warm with all your favorite toppings! I like to cook this chili on low for at least 6 hours to allow the flavors to meld together and flavors to deepen. If you would like to thicken the chili, read notes below.
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Notes
Storing: You can refrigerate leftovers for up to 5 days in an airtight container.
Freezing: We suggest freezing the chili in freezer-friendly bags so that they can lay flat in the freezer. The night before you want to eat the chili, put it in the fridge to thaw. Then you can reheat per the instructions above.
Reheating: You can use a pan on the stove or the microwave. You can use the slow cooker again if you're reheating a large batch. Simply put the slow cooker on high and heat for about 20-30 minutes.
Thicken the chili: If you'd like your chili to be thicker and a little less brothy, add a cornstarch slurry to thicken it up. Whisk to combine 1 tablespoon of cornstarch into 2 tablespoons of water (or broth removed from the slow cooker). Stir the cornstarch mixture back into the crockpot chili and turn the heat to high for 10 minutes.
Nutrition
Serving: 1 serving, Calories: 510kcal, Carbohydrates: 65g, Protein: 46g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 559mg, Potassium: 1612mg, Fiber: 22g, Sugar: 6g, Vitamin A: 3381IU, Vitamin C: 33mg, Calcium: 137mg, Iron: 10mg