Description
A hearty and comforting slow cooker chili perfect for busy households and gatherings.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped (about 2 cups)
- 1 red bell pepper, cut into 1/2 inch cubes
- 6 cloves garlic, minced or pressed
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
- 1 can red kidney beans, drained and rinsed (15 ounces)
- 1 can pinto beans, drained and rinsed (15 ounces)
- 28 ounces diced tomatoes with juice
- 28 ounces tomato puree
- Salt to taste
Instructions
- Heat the oil in a large pan over medium heat. Add the onions, bell pepper, and garlic along with the chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper. Cook, stirring occasionally, until the vegetables soften and start to brown, about 10 minutes.
- Increase the heat to medium-high. Add half of the ground beef to the pan and cook, breaking it apart with a wooden spoon, until it’s no longer pink and just starting to brown, about 3 to 4 minutes. Add the remaining beef and repeat until fully browned.
- Pour the sautéed mixture into your crockpot. Add the drained beans, diced tomatoes (with juice), tomato puree, and about 1/2 teaspoon of salt. Stir to combine.
- Cover your slow cooker and cook on low for 8-9 hours or high for 4-5 hours, depending on your schedule.
Notes
Serve garnished with shredded cheese, sour cream, or fresh cilantro. Pairs well with cornbread.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg