Slow Cooker Beef and Bean Chili
Ingredients
The chili base
-
2
pounds
lean ground beef, bison, or turkey
-
2
15-ounce cans
no-salt-added tomato sauce
-
1
14-ounce can
fire-roasted diced or crushed tomatoes
-
1
4-ounce can
diced green chiles
-
1
15-ounce can
kidney beans, drained and rinsed
-
1
15-ounce can
pinto beans, drained and rinsed
-
1
15-ounce can
black beans, drained and rinsed
-
1 ½
cups
low-sodium beef broth
The vegetables and spices
-
1
medium
onion, diced
-
1
medium
bell pepper, any color, diced
-
½ – 1
small
jalapeño pepper, finely diced
-
4
cloves
garlic, minced
-
3
tablespoons
chili powder
-
1
tablespoon
ground cumin
-
1
tablespoon
cocoa powder
-
1
teaspoon
smoked paprika
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
fine salt
-
¼
teaspoon
ground black pepper
For cooking
Instructions
- 1. Heat a skillet over medium-high heat and spray with cooking spray. Add the ground beef and cook until browned, breaking it up as it cooks.
- 2. If there's excess fat, drain it before transferring the meat to the slow cooker.
- 3. In the slow cooker, combine the cooked meat with tomato sauce, diced tomatoes, green chiles, all beans, broth, onion, bell pepper, jalapeño, garlic, and spices. Stir well.
- 4. Cover and cook on low for 8 hours or on high for 4-5 hours.
- 5. Taste and adjust seasonings as needed before serving with desired toppings.
Nutrition Facts (estimated)
Servings
10
Calories
425
Total fat
13g
Total carbohydrates
40g
Total protein
38g
Sodium
600mg
Cholesterol
39mg
You might also like