Description
Make this high-protein crockpot chili once, and it’ll become your go-to all season long! A cozy mix of lean beef, beans, and spices that slow-simmer into the most flavorful, comforting bowl.
Equipment
Slow Cooker
Ingredients
1poundground beef, (90/10 or 93/7)
½medium onion, diced
1medium red bell pepper, seeded and chopped
2garlic cloves, minced
1tablespoonchili powder
1teaspooncumin powder
½teaspoongarlic powder
½teaspoonsmoked paprika
1teaspoonkosher salt, or to taste
¼teaspoonblack pepper
15ounce can black beans, drained and rinsed
15ounce can kidney beans, drained and rinsed
15ounce can petite diced tomatoes, with their juice
10ounce can Rotel or mild diced tomatoes with green chilies, drained
8ounce can tomato sauce
Optional toppings: chopped red onions or green onions, cilantro leaves, sour cream, cheddar, avocado
Instructions
- Brown the beef in a large skillet over medium-high heat 4-5 minutes, breaking it up with a spatula.
- Add onion, bell pepper and garlic to the skillet and sauté until tender, 4-5 minutes. Add the seasonings (chili powder, cumin, garlic powder, paprika, salt and pepper). Cook 30 more seconds, stirring then transfer to a 6 or 7 quart slow cooker.
- Add remaining ingredients into the crockpot: rinsed and drained black and red beans, diced tomatoes with their juice, Rotel with juices and a can of tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 7-8 hours.
- Adjust seasoning to taste, as desired.
- Ladle it into bowls and top with a dollop of sour cream, shredded cheddar cheese, and fresh chopped cilantro, scallions or red onion, if desired.
Last Step:
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