Ingredients
Scale
- 2 pounds ground beef, browned and drained
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies, undrained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup beef broth
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat.
- Transfer the browned beef to a 6-quart slow cooker.
- Add the chopped onion and bell peppers to the slow cooker.
- Stir in the diced tomatoes (undrained), tomato sauce, kidney beans (rinsed and drained), pinto beans (rinsed and drained), and chopped green chilies (undrained).
- Add the chili powder, ground cumin, garlic powder, smoked paprika, and cayenne pepper (if using) to the slow cooker.
- Pour in the beef broth.
- Stir all ingredients until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.
- Season with salt and black pepper to taste before serving.
Notes
- For a thicker chili, remove the lid for the last hour of cooking.
- Serve with your favorite toppings like shredded cheese, sour cream, green onions, or cornbread.
- This chili freezes well. Portion into airtight containers and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg