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5
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8
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Slow Cooker Chili
This easy, savory, just-the-right-amount-of-spicy slow cooker chili is loaded with 3 different kinds of meat, kidney beans, tomatoes, and the perfect blend of spices. You're going to love it!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
15
minutes
mins
Total Time
6
hours
hrs
25
minutes
mins
Servings:
6
servings
Author:
Julie Chiou
Equipment
Slow Cooker
Ingredients
1/2
1x
2x
3x
2
pounds
(
907
g
)
ground veal, pork, and beef mix
(also called meatloaf mix)
1
medium onion
chopped
1
green bell pepper
chopped
1
clove
garlic
minced
14.5
ounce
(
411
g
)
canned diced tomatoes
undrained
16
ounce
(
454
g
)
canned red kidney beans
drained and rinsed
16
ounce
(
454
g
)
tomato sauce
1
tablespoon
tomato paste
3
tablespoons
chili powder
1
teaspoon
ground cumin
½
tablespoon
granulated sugar
½
teaspoon
sweet paprika
½
teaspoon
ground red pepper flakes
2
bay leaves
Salt and pepper
to taste
Toppings: red onions, sour cream, cheddar cheese, green onions
Instructions
In a large skillet, brown your meat. Crumble, drain, and place in the insert of your slow cooker.
Add in the rest of the chili ingredients, stir with a spatula to get everything mixed well and incorporated.
Cover and cook on high for 5-6 hours or low for 7-8 hours.
Serve hot with desired toppings.
Store leftovers in an airtight container for up to 5 days.
Nutrition
Serving:
1
bowl (300 grams)
|
Calories:
431
kcal
|
Carbohydrates:
25
g
|
Protein:
40
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.3
g
|
Cholesterol:
106
mg
|
Sodium:
847
mg
|
Potassium:
732
mg
|
Fiber:
8
g
|
Sugar:
9
g