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Hearty Slow Cooker Chili
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Ingredients
- 1 pound of ground beef
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 medium bell pepper, chopped
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of beef broth
- 1 tablespoon of olive oil
Instructions
- In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Transfer the beef mixture to the slow cooker. Add kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, black pepper, and beef broth. Stir well to combine.
- Cover and cook on low for 6 hours, or on high for 3 hours, until the chili is heated through and flavors meld.
- Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, or fresh cilantro.
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