Guide To Serve Simple Chili Recipe Crock Pot Quick

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Chili is a classic comfort food that’s perfect for chilly nights or anytime you crave a hearty and satisfying meal. This recipe makes use of your trusty crock pot, allowing you to throw everything together in the morning and come home to a delicious dinner ready to be devoured.


Slow Cooker Chili Recipe - NatashasKitchen
Slow Cooker Chili Recipe – NatashasKitchen

1 tablespoon olive oil

  • 1 pound ground beef (or ground turkey/chicken for a lighter option)
  • 1 medium onion, chopped
  • 2 green bell peppers, chopped (any color combination works!)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies (optional, for a spicier kick)
  • 1 (1.25-ounce) packet chili seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 4 cups beef broth (or vegetable broth for a vegetarian option)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: Shredded cheddar cheese, sour cream, chopped onions, sliced jalapenos, chopped avocado

  • Directions:

    1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

    2. Add chopped onion and bell peppers to the skillet with the cooked ground beef. Sauté for 5-7 minutes, or until softened. Stir in minced garlic and cook for an additional minute until fragrant.

    3. Transfer the cooked meat and vegetable mixture to your crock pot. Add all the remaining ingredients, including crushed tomatoes, canned beans (kidney, black, and pinto), diced tomatoes (optional), chili seasoning mix, cumin, smoked paprika, cayenne pepper, and beef broth. Season with salt and freshly ground black pepper to taste.

    4. Give everything a good stir to combine. Cover the crock pot and cook on low for 6-8 hours, or on high for 4-5 hours, until the chili is thickened and the flavors have melded.

    5. Once cooked, ladle the chili into bowls and serve hot. Top with your favorite chili fixings, such as shredded cheddar cheese, sour cream, chopped onions, sliced jalapenos, or chopped avocado.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands of ingredients used.)

    Serving size: 1 cup

  • Calories: 400
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 800mg (adjust based on salt added)
  • Carbohydrates: 40g
  • Fiber: 10g
  • Sugar: 10g
  • Protein: 25g

  • Conclusion:

    This crock pot chili is a lifesaver on busy weeknights. It’s easy to prepare, requires minimal effort, and delivers a delicious and satisfying meal that the whole family will enjoy. Feel free to customize the recipe with your favorite vegetables or protein options. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

    Frequently Asked Questions (FAQs):

    1. Can I use different types of beans in this chili?

    Absolutely! Feel free to swap out any of the canned beans for other varieties like chickpeas, white beans, or a combination of your favorites.

    2. How can I make this chili vegetarian?

    Simply replace the ground beef with lentils, crumbled tempeh, or another plant-based protein source. Use vegetable broth instead of beef broth for a completely vegetarian option.

    3. My chili is too spicy! How can I tone down the heat?

    If you find your chili is a bit too spicy for your taste, you can add a dollop of sour cream or plain yogurt to help cool it down. Additionally, adding a touch of sweetness with a bit of brown sugar or honey can also help balance the spice.

    4. Can I freeze this chili?

    Yes, this chili freezes well! Let the chili cool completely after cooking, then portion it into freezer-safe containers. The chili will stay good in the freezer for up to 3 months.

    5. What other toppings can I use for my chili?