Crockpot Chili
Chili is the perfect meal for a cold, snowy day! And using the crockpot just makes life so much easier sometimes! This crockpot chili is pretty hands off, but by the time you're ready to dive in, the flavors will blow you away! This dump and go recipe is flavorful and freezer friendly! It's a dish the whole family will love!
Equipment
Ingredients
- 1 lb ground beef
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 can red kidney beans drained and rinsed
- 1 can cannelloni beans drained and rinsed
- 1 can diced tomato
- 1 ½ cups beef broth
- ¼ cup green pepper diced
- ¼ cup ketchup
- 2 tbsp chili powder
- ½ tbsp Italian seasoning
- 2 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
For Serving:
- sour cream
- green onion
- shredded cheddar
- oyster crackers
- 1 ½ cups elbow macaroni cooked to package instructions
Instructions
- In a large skillet on medium cook ground beef, onion, green pepper, and garlic. Break up the beef with a spatula as it cooks and continue cooking until no longer pink, about 5-7 minutes. Do not drain.
- Remove from heat and transfer mixture to a 7-quart crockpot.
- Add in all other ingredients besides the garnishes and pasta. Stir to combine. Cook on low for 5-6 hours or high for 3-4.
- Serve Crockpot Chili with cooked elbow macaroni and garnishes of your choice!
Notes
This chili will keep for 3-5 days if stored in an airtight container in the refrigerator.
Nutrition
Serving: 1.25cupsCalories: 310kcalCarbohydrates: 28gProtein: 20gFat: 7gSaturated Fat: 5gSodium: 850mgFiber: 7gSugar: 6g
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
