Description
A heartwarming, budget-friendly chili packed with robust flavors and perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb Ground Beef (can substitute with ground turkey)
- 1 can Kidney Beans (rinsed)
- 1 can Pinto Beans (can swap for black beans)
- 28 oz Crushed Tomatoes
- 2 tbsp Tomato Paste (more for thicker chili)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 medium Bell Pepper (optional, diced)
- 2 tbsp Chili Powder (adjust to taste)
- 1 tsp Cumin
- 1 tsp Smoked Paprika (regular paprika can be used)
- Salt, to taste
- Black Pepper, to taste
- 2 cups Beef Broth (low-sodium recommended)
Instructions
- In a skillet over medium heat, brown the ground beef until it’s no longer pink. Drain excess fat.
- In your crockpot, combine the browned beef, kidney beans, pinto beans, crushed tomatoes, and tomato paste.
- Stir in the chopped onion, minced garlic, and diced bell pepper.
- Add chili powder, cumin, smoked paprika, and season with salt and pepper. Mix well.
- Pour in the beef broth, stirring to combine.
- Cover and cook on low for 6-8 hours, or high for 4 hours, until the flavors are melded and the chili is hot.
Notes
This chili stores beautifully; refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a thicker chili, add tomato paste or take the lid off for the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg