Ingredients
Scale
- 2 pounds ground beef
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces black beans drained and rinsed
- 30 ounces kidney beans (2 15-ounce cans), drained and rinsed
- 28 ounces diced tomatoes with juices
- 10 ounces rotel not drained
- 28 ounces tomato sauce
- 15 ounces canned corn drained
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks.
- Drain any excess grease and transfer the beef to the slow cooker.
- Add the diced onion, minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper to the slow cooker.
- Stir in the black beans, kidney beans, diced tomatoes with their juices, Rotel (undrained), tomato sauce, and corn. Mix everything together until well combined.
- Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chili is done, give it a good stir and taste. Adjust the seasoning with additional salt or pepper if needed.
- Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos.
Last Step:
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Feel free to customize the toppings to your liking for a personalized touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This chili freezes well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 80mg