Description
This Slow Cooker Award Winning Chili Recipe transforms simple ingredients into a thick, hearty bowl of comfort that warms both body and soul.
Ingredients
- 1 lb Ground beef
- 1 medium Onion, diced
- 2 Bell peppers, chopped
- 4 cloves Garlic, minced
- 28 oz Canned tomatoes, diced
- 15 oz Kidney beans, canned and drained
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Vegetable broth
Instructions
- Step: In a skillet over medium heat, brown the ground beef until fully cooked and no pink remains, about 6-8 minutes.
- Step: Toss in the diced onion, chopped bell peppers, and minced garlic. Sauté for about 3-5 minutes until veggies soften and become fragrant.
- Step: Transfer the beef mixture to the slow cooker. Add in diced tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Stir until everything is evenly mixed.
- Step: Add the vegetable broth into the mixture, giving it a gentle stir.
- Step: Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours.
- Step: Once done, ladle the chili into bowls, garnishing with your favorite toppings.
Notes
For an extra kick, add jalapeños or a dash of hot sauce while cooking! Allow flavors to meld by cooking longer on low heat.
- Prep Time: PT15M
- Cook Time: PT360M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 85 mg