Slow Cooker Chili
Easy Slow Cooker Chili with homemade seasoning and robust flavor! Packed with protein and perfect for a weeknight dinner!
Servings 6
Calories 196kcal
Equipment
Ingredients
- 1 yellow onion chopped
- 1 clove garlic minced ( or 1/2 teaspoon minced garlic)
- 1 pound ground beef
- 2 15 ounce cans kidney beans, (dark or light) (do not drain)
- 2 14 ounce cans diced tomatoes (do not drain)
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Instructions
- In a large skillet set over medium heat, add the chopped onion, minced garlic, and ground beef. Cook, stirring often, until the beef is browned and the onions are soft. Cooks in 5 minutes or less.1 yellow onion, 1 clove garlic, 1 pound ground beef
- Drain beef if needed, transfer the beef to the slow cooker.
- Add in the beans, diced tomatoes, water, chili powder, cumin, oregano, and salt. Stir.2 15 ounce cans kidney beans, (dark or light) (do not drain), 2 14 ounce cans diced tomatoes (do not drain), 1/2 cup water, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt
- Cook on high for 4 hours or low for 6 hours.
- Serve warm with garnishes of your choice.
Video
Notes
STORAGE: Store any leftover chili in airtight container in the refrigerator for up to four days. Freeze chili for up to 3 months.
REHEAT: From frozen, allow to thaw complete and reheat in microwave or on the stovetop.
Nutrition
Serving: 1 | Calories: 196kcal | Carbohydrates: 8g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 266mg | Fiber: 2g | Sugar: 1g