I can’t tell you how many times I’ve turned to my trusty crockpot for the ultimate comfort food: chili! This chili recipe crockpot is my go-to for those cozy nights when I’m craving something hearty and delicious but don’t want to spend hours in the kitchen. Just imagine coming home to the rich aroma of spices and beef wafting through your house, making your mouth water. It’s so simple; you just toss everything in and let the magic happen. Trust me, once you try this recipe, you’ll want to make it a regular in your meal rotation!

Ingredients List

To whip up this mouthwatering chili, you’ll need the following ingredients:

1 lb ground beef (I recommend using lean for less grease)
1 can kidney beans (15 oz, drained and rinsed)
1 can black beans (15 oz, drained and rinsed)
1 can diced tomatoes (28 oz, with juices for added flavor)
1 onion, chopped (about one medium-sized onion)
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
2 tbsp chili powder (adjust based on your spice tolerance)
1 tsp cumin (adds that warm, earthy flavor)
1 tsp salt (to taste, of course)
1/2 tsp pepper (freshly cracked is best)
1 cup beef broth (for richness; you can use low-sodium if preferred)

How to Prepare Instructions

Start by browning the ground beef in a skillet over medium heat. This step adds a ton of flavor! Make sure to break it up into small pieces as it cooks, and don’t forget to drain any excess fat.
Once the beef is browned, transfer it to your crockpot. This is where all the magic happens!
Next, add the kidney beans and black beans to the crockpot. It’s super easy—just dump them in, but be sure to drain and rinse them first to keep your chili from being too salty.
Now, toss in the can of diced tomatoes (juices included!). Then, add your chopped onion and minced garlic. Oh, the smell already is so good!
Sprinkle in the chili powder, cumin, salt, and pepper. Give everything a good stir to combine all those delicious flavors.
Finally, pour in the beef broth to make sure your chili is nice and hearty.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors meld together, so I usually opt for low if I can!
When it’s ready, serve hot and enjoy your cozy bowl of chili!

Why You’ll Love This Recipe

Effortless preparation—just toss everything into the crockpot and let it do the work!
Hearty and satisfying, perfect for chilly nights or feeding a crowd.
Rich flavors that develop over time, making it even better the next day.
Customizable to fit your taste; adjust spices or add your favorite toppings.
Leftovers are just as delicious, making for easy meals throughout the week!

Tips for Success

To get the most out of your chili recipe crockpot, here are some of my top tips! First off, if you like it spicier, feel free to ramp up the chili powder or toss in some diced jalapeños. Don’t shy away from experimenting with different beans—pinto or cannellini can add a nice twist! For toppings, I love adding shredded cheese, a dollop of sour cream, or even some fresh cilantro for a pop of freshness. And remember, letting your chili sit overnight in the fridge enhances the flavor even more—so don’t skip that step if you can help it!

Variations

There are so many fun ways to customize this chili recipe crockpot to make it your own! If you’re feeling adventurous, try swapping out the ground beef for ground turkey or chicken for a lighter option. You can also mix up the beans—cannellini or even chickpeas work great! Want a smokier flavor? Toss in some chipotle peppers or smoked paprika. For a veggie-packed version, add diced bell peppers, corn, or zucchini. And if you love experimenting with spices, consider adding a pinch of cinnamon or cocoa powder for a unique twist. The possibilities are endless, so let your creativity shine!

Storage & Reheating Instructions

Storing your delicious chili is super easy! Just let it cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for about 4-5 days. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy your leftovers, simply thaw in the fridge overnight and reheat on the stove or in the microwave until heated through. Just be sure to stir well while reheating!

Nutritional Information

Here’s the estimated nutritional breakdown for this hearty chili recipe crockpot, which serves about 4:

Calories: 350
Fat: 15g
Protein: 25g
Carbohydrates: 30g
Sugar: 2g
Fiber: 10g
Sodium: 800mg

Keep in mind that these values are estimates and can vary based on specific ingredients you use!

FAQ Section

Can I use dried beans instead of canned?
Absolutely! Just be sure to soak them overnight and adjust the cooking time accordingly, as dried beans will take longer to cook.

How can I thicken my chili?
If your chili turns out too thin, you can let it cook uncovered for the last hour to reduce the liquid. Alternatively, adding a cornstarch slurry (mixing cornstarch with a little water) can help thicken it up quickly!

Can I make this chili recipe crockpot vegetarian?
Of course! Simply replace the ground beef with a mix of your favorite beans or lentils, and use vegetable broth instead of beef broth for a tasty vegetarian option.

How do I store leftovers?
Leftover chili can be stored in an airtight container in the fridge for about 4-5 days, or frozen for up to 3 months. Just make sure to let it cool before storing!

What toppings are best for chili?
I love topping mine with shredded cheese, sour cream, chopped green onions, or even avocado. Feel free to get creative with your favorite toppings!

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Chili Recipe Crockpot: 7 Reasons It Will Warm Your Soul

Autor: Julia marin
Gesamtzeit: 6 hours 15 minutes
Ertrag: 4 servings 1x
Ernährung: Kalorienarme

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Beschreibung

A simple and hearty chili recipe made in a crockpot.

Anweisungen

Brown the ground beef in a skillet.
Drain excess fat and transfer beef to crockpot.
Add kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, and beef broth.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot and enjoy.