Looking for a comforting dish to warm you up? This crockpot chili recipe is just what you need! Packed with beans, ground meat, and a medley of spices, it’s easy to prepare and perfect for busy days. Let your slow cooker do the work while you enjoy the delicious aroma filling your home. Ideal for gatherings or meal prep, this chili is a hearty option that everyone will love.
Ingredients
– 1 lb ground beef or turkey
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 2 tbsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– 1 cup beef or vegetable broth
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time in the crockpot is 6-8 hours on low or 4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 45g
– Fat: 10g
– Fiber: 12g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Brown the ground meat in a skillet over medium heat until fully cooked.
2. Drain any excess fat and transfer the meat to the crockpot.
3. Add chopped onion, garlic, and bell pepper to the crockpot.
4. Stir in the kidney beans and black beans.
5. Pour in the diced tomatoes with their juice.
6. Add chili powder, cumin, salt, and pepper.
7. Pour the broth over the mixture and stir well to combine.
8. Cover the crockpot and cook on low for 6-8 hours or high for 4 hours.
9. Stir occasionally, if possible, to ensure even cooking.
10. Once done, taste and adjust seasoning if needed.
Alternative Ingredients
You can substitute ground meat with plant-based alternatives for a vegetarian option. Also, try using different beans like pinto or chickpeas, and feel free to add corn or zucchini for extra texture.
Serving and Pairings
This chili pairs wonderfully with cornbread, rice, or tortilla chips. Top it with shredded cheese, sour cream, or fresh cilantro for an extra burst of flavor.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, warm it on the stove over low heat or in the microwave until heated through.
Cooking Mistakes
– Don’t skip browning the meat for richer flavor.
– Avoid over-seasoning; taste before adding more spices.
– Don’t forget to drain and rinse canned beans to reduce sodium.
– Be cautious with the cooking time; overcooking can lead to mushy beans.
– Make sure your crockpot is set to the right temperature.
Helpful Tips
– Use fresh ingredients for the best flavor.
– Experiment with different spice blends to customize your chili.
– Let the chili sit for an hour after cooking to enhance the flavors.
– Serve with a variety of toppings to please everyone’s palate.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply replace the ground meat with a plant-based alternative and use vegetable broth for a delicious vegetarian version.
How long can I store leftover chili?
Leftover chili can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Just make sure to use airtight containers.
What is the best way to reheat chili?
The best method to reheat chili is on the stove over low heat, stirring occasionally. You can also use a microwave, heating in short intervals until warmed through.
Can I add more vegetables?
Yes, feel free to add vegetables like corn, zucchini, or carrots. Just chop them into small pieces and add them to the crockpot.
Is chili better the next day?
Many believe chili tastes even better the next day! Allowing it to sit lets the flavors meld and develop, making it richer and more delicious.
Conclusion
This crockpot chili recipe is a simple yet satisfying dish that brings warmth and comfort to any meal. With minimal prep and maximum flavor, it’s perfect for busy weeknights or gatherings. Enjoy the hearty goodness and customize it to fit your taste!
Crockpot Chili
Ingredients
- 1 lb ground beef or turkey
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup beef or vegetable broth
Instructions
- Brown the ground meat in a skillet over medium heat until fully cooked.
- Drain any excess fat and transfer the meat to the crockpot.
- Add chopped onion, garlic, and bell pepper to the crockpot.
- Stir in the kidney beans and black beans.
- Pour in the diced tomatoes with their juice.
- Add chili powder, cumin, salt, and pepper.
- Pour the broth over the mixture and stir well to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 4 hours.
- Stir occasionally, if possible, to ensure even cooking.
- Once done, taste and adjust seasoning if needed.
