Slow-Cooker Beef and Bean Chili
This chili is hearty and filling, perfect as a stand-alone dish for lunch or dinner.
Equipment
- Slow Cooker (Crockpot)
- Large Skillet or Pan
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 2 lbs ground beef
- 3 cloves garlic minced
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, avocado
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the ground beef and garlic. Cook until browned, breaking apart with a spoon. Drain any excess grease.
- Pour the browned beef and garlic into the slow cooker.
- Stir in the diced tomatoes, tomato sauce, beans, tomato paste, and all the spices. Mix well to combine.
- Low: Cook for 6-8 hoursHigh: Cook for 4 hours
- Season with additional salt and pepper if needed.
