Slow Cooker Chili
A hearty and flavorful slow cooker chili packed with protein and fiber, perfect for chilly days and gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced Use fresh garlic for better flavor.
Spices and Seasonings
- 2 tablespoons chili powder Adjust based on heat preference.
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat for about 5-7 minutes until evenly browned.
- Add the diced onion and minced garlic, cooking for about 3-5 minutes until the onion is translucent.
- Drain any excess fat from the skillet.
- Transfer the beef mixture to the slow cooker.
- Add the drained kidney beans, black beans, and tomato sauce to the slow cooker.
- Stir in the chili powder, cumin, and season with salt and pepper.
Cooking
- Cover and cook on high for about 4 hours or low for 6-8 hours.
- Taste near the end of the cooking time and adjust seasonings as desired.
Serving
- Serve in bowls with options for toppings like shredded cheese, sour cream, diced green onions, or jalapeños.
- Pair with bread like cornbread or crusty rolls.
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Notes
Allow leftovers to cool before refrigerating. Use within 3-4 days or freeze for up to 3 months.