Crockpot Chili
This easy Crockpot Chili is rich, hearty and packed with bold flavor, making it the ultimate hands-off slow cooker dinner for chilly nights, family dinner and entertaining.
Servings 10 servings
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 pounds ground beef 80/20 (You can also use ground turkey or omit meat for a vegetarian option)
- 3 tablespoons chili powder divided
- 15.5 oz kidney beans drained
- 15.5 oz chili hot beans drained
- 29 oz can diced tomatoes
- 8 oz tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Heat oil in a large pan; sauté onion, bell pepper, and garlic for 2-3 minutes.
- Add ground beef, cooking until almost browned.
- Sprinkle with 2 tablespoons chili powder and cook until fully browned.
- Transfer beef mixture to a slow cooker. Add remaining ingredients and stir well.
- Cook on low for 4 hours. Enjoy!
Notes
Storage:
- Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave at 30-second intervals until warmed through, or gently on the stovetop over medium-low heat with a splash of water to loosen, if needed.
- Freeze leftovers — transfer to an airtight container and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop until warmed through. Add a splash of water or broth, if needed.
- This is a great make-ahead meal to prep in advance: Add everything to the crockpot earlier in the day, set it, forget it, and go about your day until it's time for dinner.
- Also prep your veggies a day or so in advance and store in the fridge until you're ready to use.