Description
Hearty bowls of crock pot chili packed with protein and fiber, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef
- 1 stalk celery (chopped)
- 1 onion (finely diced)
- 1½ Tablespoons chili powder
- 1 teaspoon cumin
- ½ Tablespoon minced garlic
- 1 (15-ounce) can petite diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans
- 1 (15-ounce) can beef broth
- 1 (15-ounce) can refried beans
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Shredded cheddar cheese (for serving)
- Chopped onions (for serving)
- Green onions (for serving)
- Sour cream (for serving)
Instructions
- In a medium skillet over medium-high heat, brown and crumble the ground beef along with the chopped celery, diced onion, and minced garlic until the meat is browned and the vegetables are tender. Season with salt and pepper.
- Drain any excess grease, then transfer the beef mixture to a 4-quart (or larger) crock pot.
- Open all the canned ingredients: the diced tomatoes, tomato sauce, dark red kidney beans (don’t rinse or drain), refried beans, and beef broth. Pour them into the crock pot, breaking up the refried beans.
- Add chili powder, cumin, and Worcestershire sauce. Mix everything together thoroughly. Taste and add more salt and pepper if needed.
- Cover with the lid and cook on low for about 4-6 hours, allowing flavors to develop.
- Before serving, taste and make adjustments to seasoning if necessary. Serve hot and top each bowl with your favorite toppings.
Notes
For a richer flavor, let your chili simmer longer. You can also add jalapeños or hot sauce for spice and sprinkle fresh herbs like cilantro for bright flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg