Slow Cooker Chili
This hearty slow cooker beef chili gets a boost of flavor, color, and nutrition from lots of tender veggies.
Servings 8
Calories 196kcal
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium bell pepper diced
- 2 medium carrots diced
- 1 medium zucchini diced
- 1 1/2 cups frozen corn
- 3 cups cooked kidney beans (equal to two cans)
- 28 ounces diced tomatoes canned with juice
- 1/2 cup water
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Brown ground beef in a skillet over medium-high heat breaking it up into small pieces. Dice onion and add it to the skillet and saute until tender.
- Add to the skillet the minced garlic, bell pepper, carrots and zucchini as well as all of the spices: chili powder, cumin, garlic powder and oregano. Saute just until the flavors are released - about a minute. Add everything to a 6 quart slow cooker.
- Add frozen corn, kidney beans, diced tomatoes, and water. Give everything a stir and set to high for 3-4 hours or low for 6-8 hours.
- Serve warm with grated cheese, sour cream, cilantro, green onions, or any other topping you love.
