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Amy's Crock Pot Chili Recipe

Family-favorite Crock-Pot Chili recipe! Enjoy a rich, flavorful chili perfect for a cozy night in. Easily adaptable for vegetarians – simply omit the ground beef for a delicious meatless version that's just as satisfying. This slow-cooked masterpiece is packed with flavor and requires minimal effort. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 380 mins
Calories 430.1 kcal
Protein 32g
Rating 4.0 (1 Reviews)
Amy's Crock Pot Chili 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amy's Crock Pot Chili

  • 1 lb ground sirloin
  • Not specified; recipe uses kidney, pinto, and black beans
  • Not specified; recipe uses crushed and diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • Not specified
  • Not specified
  • Not specified
  • Not specified
  • 2 minced garlic cloves
  • Not specified; recipe uses chili powder, cumin, and oregano separately
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano
  • Not specified
  • Salt, to taste
  • Pepper, to taste
  • 1 large onion, chopped
  • Not specified
  • Not specified
  • Shredded cheddar cheese, for garnish
  • Sour cream, for garnish
  • Fritos corn chips, suggested as a topping
  • 1 green bell pepper, chopped
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 teaspoon cayenne pepper (optional)
  • Chopped cilantro, for garnish

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How to Make Amy's Crock Pot Chili

  1. Brown 1 lb ground beef (optional) in a large skillet over medium-high heat. Drain off any excess grease.
  2. Transfer the browned beef (or skip this step for vegetarian version) to your slow cooker.
  3. Add 1 large onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; and 1 (28 ounce) can crushed tomatoes to the slow cooker.
  4. Stir in 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; and 1 (15 ounce) can black beans, rinsed and drained.
  5. Add 1 (15 ounce) can of diced tomatoes, undrained; 1 cup beef broth (or vegetable broth for vegetarian); 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon oregano; 1 teaspoon cayenne pepper (optional); and salt and pepper to taste.
  6. Stir everything well to combine.
  7. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, or until the chili has thickened and the flavors have melded.
  8. Before serving, taste and adjust seasonings as needed. Garnish with shredded cheese, sour cream, or chopped cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

69 g

Sugar

59g

Fat

7g

Carbs

26g

Recipe Tags (Choose a tag and find related recipes!)

Course Preparation Main Dish Chili Crock Pot Slow Cooker Equipment