Description
This hearty Crockpot Chili recipe features a flavorful blend of ground beef or turkey, beans, tomatoes, and spices slow-cooked to perfection. It’s an easy, comforting dish ideal for family dinners or gatherings, delivering rich, bold flavors with minimal effort.
Ingredients
Scale
Meat
- 1 lb Ground Beef or Turkey
Vegetables and Beans
- 1 can Kidney Beans, drained
- 1 can Black Beans, drained
- 1 can Diced Tomatoes
- 1 Onion, chopped
- 1 Bell Pepper, chopped
- 3 cloves Garlic, minced
Spices and Liquids
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 2 cups Beef Broth
- Salt and Pepper to taste
- Olive Oil (for sautéing)
Instructions
- Brown the Meat: In a large skillet, brown the ground beef or turkey over medium heat until it’s no longer pink. Drain any excess fat and set aside.
- Sauté Vegetables: In the same skillet, add a splash of olive oil and sauté chopped onions and bell peppers until they soften, about 5 minutes.
- Combine Ingredients: Transfer the browned meat and sautéed vegetables into your slow cooker. Add in the diced tomatoes with their juices, drained kidney and black beans, minced garlic, and spices (chili powder, cumin, paprika).
- Add Liquid: Pour in the beef broth, ensuring the mixture is well combined. Season with salt and pepper to taste.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and the chili to thicken.
- Serve and Enjoy: Stir well before serving. Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- You can substitute ground turkey with ground beef or vice versa for different flavor profiles.
- Adjust the chili powder and spices according to your heat preference.
- For a vegetarian version, omit the meat and add extra beans or vegetables.
- Drain beans well to avoid excess liquid making the chili too watery.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
