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crockpot chilli recipe With Fire-Roasted Tomato Topper
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This crockpot chili is a comforting and hearty meal, featuring ground beef and a blend of beans, simmered to perfection in a rich tomato base. It’s an easy, hands-off dinner, perfect for busy weeknights, and topped with a fresh, smoky fire-roasted tomato salsa.
Ingredients
- 1.5–2 lbs ground beef (80/20 or lean ground turkey)
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained (no-salt-added preferred)
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 2–3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper (optional)
- Salt to taste
- Black pepper to taste
- 1 cup beef broth (low-sodium preferred)
- 1 (10 oz) can fire-roasted diced tomatoes, drained
- 0.25 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- Pinch of salt
Instructions
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef until no longer pink and edges are lightly golden (about 6-8 minutes). Drain any excess fat. Transfer browned meat to a 6-quart (or larger) slow cooker.
- Sauté Aromatics: In the same skillet, add a little oil if needed. Sauté chopped onion for 5-7 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Transfer sautéed aromatics to the slow cooker with the meat.
- Combine Chili Base: To the slow cooker, add diced tomatoes, tomato sauce, tomato paste, rinsed kidney and pinto beans, beef broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well until all ingredients are thoroughly combined.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chili is rich, thick, and beans are tender. (If chili seems too thick, stir in an extra splash of broth during the last hour.)
- Prepare Fire-Roasted Tomato Topper: About 15 minutes before serving, combine drained fire-roasted diced tomatoes, chopped fresh cilantro, and fresh lime juice in a small bowl. Stir gently.
- Serve: Ladle the hot chili into bowls and top each serving with a generous spoonful of the fire-roasted tomato mixture.
Notes
This recipe is highly adaptable: swap ground beef for ground turkey, chicken, or a plant-based crumble. For a vegetarian/vegan version, omit meat and add extra beans or lentils. Always check broth for gluten-free certification if needed. Adjust chili powder and cayenne to control spice level. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 350 calories
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 55 mg