Easy Crock Pot Chili

Recipe Directions

1. In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through, breaking it up with a spoon as it cooks.
2. Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked meat. Cook for an additional 3-4 minutes, until the vegetables are softened.
3. Transfer the cooked meat and vegetables to the crock pot.
4. Add the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper to the crock pot. Stir until well combined.
5. Cover the crock pot and cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors have melded together and the chili has thickened to your desired consistency.
6. Taste and adjust the seasoning, if necessary, before serving.
7. Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapenos.

Kitchen Equipment Needed

• Skillet
• Crock pot (slow cooker)
• Wooden spoon or spatula
• Ladle

How to Store Leftovers

If you have any leftover chili, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, simply thaw if frozen and warm gently on the stovetop or in the microwave until heated through.

Food and Drink Pairings

Crock Pot Chili pairs well with a variety of accompaniments, such as cornbread, crackers, tortilla chips, or crusty bread for dipping. For a refreshing contrast, serve it with a crisp green salad or a side of steamed vegetables.