Crock-Pot Chili Recipe

Name: Crock-Pot Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground round; 1 cup chopped onion; 1/2 cup chopped green bell pepper; 1/4 cup dry red wine or water; 1 tablespoon chili powder; 1 teaspoon sugar; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1 garlic clove, minced; 1 (15-ounce) can kidney beans, undrained; 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained; 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Servings: persons

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
2
Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
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207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground round, 1 cup chopped onion, 1/2 cup chopped green bell pepper, 1/4 cup dry red wine or water, and more.

Yes, Crock-Pot Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Chili

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