Skip to content Skip to sidebar Skip to footer
Home / beans / chili / crock / recipe / with

Crock Pot Chili With Dry Beans Recipe

Post a Comment

Pin on Recipes
Pin on Recipes from www.pinterest.com

Description

This simple and delicious crock pot chili with dry beans recipe is an easy way to make a hearty, comforting meal. It’s packed with flavor and just the right amount of spice. The chili is made with dried beans, which means no need to soak them overnight—just pop everything in the slow cooker and let it do the work. The chili is loaded with beef, tomatoes, green peppers, onions, garlic, and a variety of spices that all come together to create an incredible flavor. Serve it with your favorite toppings, like cheese, sour cream, and jalapenos, and you’ve got a meal that will satisfy anyone.

Prep Time

The prep time for this recipe is about 15 minutes. This includes chopping the vegetables, browning the beef, and measuring out the spices. You can do this all at once or spread it out over a few days if you like.

Cook Time

The cook time for this chili is 8 to 10 hours, depending on your slow cooker’s settings. This allows the flavors to really develop and the beans to become tender. You can also cook it on high for 4 to 5 hours if you’re short on time.

Ingredients

This crock pot chili with dry beans recipe will yield 6 to 8 servings. Here’s what you’ll need:

  • 1 pound lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

The instructions for this crock pot chili with dry beans recipe are as follows:

  1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat. Transfer the beef to the slow cooker.
  2. Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes. Add the vegetables to the slow cooker.
  3. Add the tomatoes, tomato sauce, kidney beans, black beans, and pinto beans to the slow cooker. Stir to combine.
  4. Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  5. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beans are tender.
  6. Serve with your favorite toppings, such as cheese, sour cream, and jalapenos.

Equipment

For this crock pot chili with dry beans recipe, you’ll need a slow cooker and a large skillet. You may also want to have a cutting board, knife, and measuring spoons on hand.

Notes

This chili is a great way to use up any leftover beans you have in your pantry. You can substitute any type of canned beans you like, or mix and match. You can also add in additional vegetables, such as corn or zucchini, if desired.

Nutrition: Per Serving

This crock pot chili with dry beans recipe yields 6 to 8 servings. Each serving contains approximately 340 calories, 16 grams of fat, 33 grams of carbohydrates, 20 grams of protein, and 8 grams of fiber.

Recipe Tips

To make this recipe even easier, you can use a store-bought chili seasoning mix instead of measuring out all the spices. You can also make this chili in the Instant Pot for a quicker cooking time. If you’re looking for a vegetarian version, swap out the beef for an equal amount of cooked lentils.


Post a Comment for "Crock Pot Chili With Dry Beans Recipe"