Ingredients
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 cup beef broth
Instructions
1. In a skillet, brown ground beef with onion and garlic over medium heat until no longer pink. Drain excess grease.
2. Transfer beef mixture to a 6-quart slow cooker.
3. Add kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, pepper, and beef broth. Stir to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. Serve hot with shredded cheese, sour cream, or cornbread.
Notes
Add jalapeños or cayenne for extra heat.
Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Use ground turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 50mg