Sometimes it’s nice to walk into your house at the end of the day and know that dinner is ready and waiting. And that’s why slow cookers were invented. This recipe for Slow Cooker Beef & Vegetable Chili tastes like you spent hours – when you didn’t. With two types of beans it’s super healthy – and tasty! And depending on the size of your slow cooker, you can double the recipe for left overs!
Yield: 6 Servings
Prep Time: 15 minutes
Cooking Time: 6-8 hours (slow cooker)
Ingredients
1 1/2 pounds lean ground beef
2 cups canned kidney beans, drained and rinsed
2 cups canned black beans, drained and rinsed
4 cups crushed tomatoes
1 cup frozen corn
1 onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
4 tablespoons sour cream (for topping)
Directions
In a skillet, brown the ground beef over medium-high heat. Drain excess fat.
Transfer the beef to a slow cooker. Add kidney beans, black beans, crushed tomatoes, frozen corn, diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Stir well and cook on low for 6-8 hours or high for 3-4 hours.
Serve the chili topped with a dollop of sour cream.
Enjoy Slow Cooker Beef & Vegetable Chili with a side of warm cornbread or Grilled Corn Tortillas with Lime Avocado Spread.
Nutritional Information per Serving
Calories: 561; Total Fat: 17.3 g; Carbs: 58.8 g; Dietary Fiber: 16 g; Sugars: 7.4 g; Protein: 30.9 g; Cholesterol: 52 mg; Sodium: 897 mg
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