Description
A hearty and comforting slow-cooker chili made with lean ground beef, kidney beans, tomatoes, and a blend of spices. Perfect for a warming meal, this recipe is easy to prepare and lets the slow cooker do the hard work, resulting in rich, flavorful chili ready to be enjoyed with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 pounds lean ground beef (90% lean)
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
Optional Toppings
- Shredded cheddar cheese
- Sliced green onions
- Chopped red onion
- Sliced jalapeno peppers
- Sour cream
Instructions
- Cook the beef: In a large skillet, cook the lean ground beef over medium heat until no longer pink, about 10-12 minutes, breaking it into crumbles as it cooks. Drain the excess fat.
- Combine ingredients: Transfer the cooked ground beef to a 5-quart slow cooker. Add the kidney beans, diced tomatoes with their juice, tomato sauce, chopped onions, chopped green pepper, minced garlic, chili powder, salt, and pepper.
- Slow cook the chili: Cover the slow cooker and cook on the low setting for 8-10 hours, allowing the flavors to meld and the chili to become thick and hearty.
- Serve with toppings: Once cooked, serve the chili hot with your favorite toppings such as shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers, and a dollop of sour cream if desired.
Notes
- For a spicier chili, increase chili powder or add cayenne pepper.
- Make it vegetarian by substituting ground beef with extra beans or plant-based meat alternatives.
- Rinse and drain the beans thoroughly to reduce sodium content.
- Brown the beef thoroughly to enhance flavor and texture before adding to slow cooker.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
