Servings: 12 Servings
Crock Pot Chili Recipe
This easy crock pot chili recipe is a great way of achieving depth of flavor with almost zero effort! Set it up in the morning and come home to a delicious dinner in the evening!
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion finely chopped
- 4 large cloves garlic
- 2 pounds ground beef
- 3 Tbsp chili powder
- 2 bell peppers diced (I use one red and one green)
- 1 jalapeno seeded and diced
- 2 (15-oz) cans black beans
- 1 (15-oz) can pinto beans
- 1 (28-oz) can diced tomatoes
- 1 large fresh vine ripened tomato diced
- 1 cup chicken broth
- 2 Tbsp pure maple syrup or brown sugar optional
- 1 tsp sea salt to taste
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onions and sauté, stirring occasionally, until softened, about 5 minutes.
- Add in the fresh garlic and ground beef and use a rubber spatula or wooden spoon to break up the meat into small chunks. Note: we are simply browning the meat and do not need to cook it through just yet. Stir in the chili powder and continue browning until the meat has a bit of a golden brown color to it.
- Transfer the onion and beef mixture to the bottom of your slow cooker.
- Add the rest of the ingredients for the chili to the crock pot. Give everything a big stir. Secure the lid of the crock pot and cook on High heat for 4 hours or Low heat for 6-8 hours.
- When the chili is ready, give it a nice stir and serve it in big bowls. Top chili with your favorite toppings, such as grated cheddar cheese, diced avocado, sour cream (or Greek yogurt), chopped onions, etc. Serve chili with my Gluten-Free Cornbread!
Nutrition
Serving: 1Serving (of 12), Calories: 428kcal, Carbohydrates: 28g, Protein: 38g, Fat: 18g, Saturated Fat: 6g, Monounsaturated Fat: 2g, Cholesterol: 97mg, Sodium: 735mg, Potassium: 776mg, Fiber: 7g, Sugar: 8g