Description
A hearty and flavorful Crockpot Chili made with lean ground beef, diced tomatoes, kidney beans, and a blend of chili seasoning. This easy slow-cooked recipe is perfect for a comforting meal and can be customized with your favorite toppings.
Ingredients
Scale
Meat & Vegetables
- 2 pounds lean ground beef (or ground turkey or chicken)
- 1 small yellow or white onion, diced
- 1 tablespoon minced garlic
Canned Goods & Seasonings
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can diced tomatoes
- 2 tablespoons chili seasoning
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can light red kidney beans, rinsed and drained
Instructions
- Brown the Meat and Onion: In a large non-stick skillet, brown the ground beef and diced onion over medium-high heat, breaking up the meat as it cooks. Add minced garlic and cook for an additional minute until fragrant.
- Transfer to Slow Cooker: Transfer the cooked meat and onion mixture to your slow cooker, draining any excess grease to reduce fat content.
- Add Remaining Ingredients: Add crushed tomatoes, diced tomatoes, chili seasoning, and both cans of kidney beans to the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Chili: Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-5 hours, allowing the flavors to meld together and the chili to thicken.
- Serve: Serve the chili hot with your choice of toppings, such as shredded cheese, avocado slices, or chopped green onions for added flavor and texture.
Notes
- For a leaner option, substitute ground turkey or chicken for ground beef.
- Rinsing and draining the beans helps reduce sodium content.
- Customize the chili seasoning to your taste by adding more or less spice.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust cooking time according to your slow cooker’s settings.
