Crockpot season is the absolute best! There’s nothing quite like a warm meal on a cold day and being able to smell a flavorful meal cooking all afternoon!
I especially love a good chili in the winter. The best part: being able to mix up the ingredients every time for a new flavorful dish. Sometimes it’s spicier, sometimes meatier…homemade chili can be made so many different ways depending on your taste preferences or your desire to change it up.
The below recipe is one of our favorites. It’s hearty and filling, and not too spicy. And because all the beans allow you to fill up in less, one pot can serve as 6-8 meals!
- 1 can pinto beans
- 1 can black beans
- 1 can chili beans
- 1 can kidney beans
- 1 bell pepper
- 1 cup grape tomatoes, chopped
- 2 cloves garlic
- 1 lb ground beef
- 1 small can tomato paste
- 1 tsp cayenne pepper
- 1 Tbsp chili powder
- 1 cup water
- Optional: diced jalapeño, shredded cheese, sour cream
- Medium crockpot
- Measuring spoons
- Measuring cups
- Sharp knife
- Diced pepper, tomatoes and garlic.
- Add all ingredients to crockpot. For a thicker chili, drain beans before adding to crockpot.
- Add water to crockpot until liquid sits just above all ingredients. If you like more water in your chili, add another 1/2 cup until there is about 1″ water above ingredients.
- Let cook on high, stirring occasionally, for 4 hours.
- Add more chili powder, cayenne, to taste. Stir fully before serving.
- When serving, top with cheese and sour cream, to taste. Enjoy!