Easy Crockpot Chili
A simple, high-protein slow cooker chili with ground beef, beans and tomatoes, seasoned with paprika and cumin. No chili powder or stock needed.
Course: Main, Soup
Cuisine: American, European, Mexican
Keyword: chili, crockpot chili, slow cooker chili
Servings: 6
- 1 lb 500 g lean ground beef
- 1 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14 oz chopped tomatoes
- 2 cups 500 g passata or tomato sauce
- 2 tbsp tomato paste optional
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- Salt and black pepper to taste
- 1 small can about 5 oz / 140 g sweet corn, drained
Optional
- 1 jalapeño sliced
- Fresh cilantro or parsley chopped
- 1 lime juiced
- Greek yogurt or sour cream
- Grated cheddar
- Sliced green onion
- Avocado
In a large skillet over medium-high heat, brown the ground beef for 5–6 minutes, breaking it up. Drain extra fat.
Add the onion, bell pepper and garlic and cook for 3–4 minutes, until the onion softens. Transfer to the slow cooker.
Add the beans, chopped tomatoes, passata, tomato paste (if using), paprika, smoked paprika, cumin, oregano and chili flakes. Season with salt and pepper and stir.
Cover and cook on HIGH for 4 hours or LOW for 6–7 hours.
Stir in the corn for the last 30 minutes.
- No stock needed.
- Add a splash of water only if the chili is too thick.
- For firmer beans, add them for the last hour.
- Keeps 4 days in the fridge or 3 months in the freezer.
Calories: 135kcal | Carbohydrates: 7g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 140mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 3mg