Description
A hearty and comforting chili made in a crockpot, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a skillet, cook the ground beef along with the diced onion and minced garlic over medium heat until the meat is no longer pink. Drain any excess grease.
- Transfer the cooked mixture into the crockpot.
- Add the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper.
- Stir everything to combine well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot and enjoy!
Notes
Consider serving with cornbread, shredded cheese, sour cream, or fresh cilantro. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg