Description
A hearty and flavorful slow cooker chili that’s perfect for busy evenings and meal prep.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
- Heat olive oil in a large, deep non-stick skillet over medium-high heat.
- Add chopped onion and sauté for 3 minutes, then add minced garlic and sauté for another 30 seconds.
- Transfer the onions to a slow cooker.
- In the same skillet, add ground beef and cook until browned.
- Drain most of the fat from the beef and pour it into the slow cooker.
- Add diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper.
- Cover and cook on low heat for 5 to 6 hours.
- Stir in both dark and light red kidney beans and heat through for about 2 minutes.
- Serve warm with your favorite toppings.
Notes
Great for leftovers! Can be customized with various toppings or additional spices.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 75mg