Crock Pot Chili Recipe With Pinto Beans

July 26, 2023 Post a Comment

Easy Slow Cooker Cowboy Beans from www.favesouthernrecipes.com

Description

This crock pot chili recipe with pinto beans is a hearty and flavorful meal that's easy to make. It's perfect for a cold winter night, or to bring to a potluck. It's also a great way to use up leftovers from your pantry. The chili is made with ground beef, onions, garlic, pinto beans, and a blend of spices. It's slow-cooked in the crock pot, so it makes for a low-maintenance meal. Serve the chili with a dollop of sour cream and shredded cheese, and you will have a delicious meal that the whole family will love.

Prep Time

This crock pot chili recipe with pinto beans can be prepped in no time at all. The only time-consuming part is browning the ground beef and onions, but this can be done in advance. Once all the ingredients are prepped, the chili can be assembled in the crock pot in just a few minutes. This recipe can be prepped in 15 minutes or less.

Cook Time

The chili is slow-cooked in the crock pot, so it takes a few hours to fully cook. The chili should be cooked for at least 6 hours on low heat, or 3 to 4 hours on high heat. The chili is done when it is thick and the beans are tender. If you like your chili thicker, you can cook it for an additional hour or two.

Ingredients

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
2 cans (15 oz) pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (10 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring often, until the beef is browned and the onion is softened. Drain any excess fat. Add the garlic and cook for an additional minute or two. Transfer the mixture to the crock pot.

2. Add the pinto beans, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, and salt and pepper to the crock pot. Stir to combine. Cover and cook on low heat for 6 hours, or on high heat for 3 to 4 hours.

3. When the chili is done, taste and adjust the seasoning if needed. Serve the chili with a dollop of sour cream, shredded cheese, and any other desired toppings.

Equipment

Large skillet
Crock pot

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. The chili can also be frozen for later use. To freeze, let the chili cool completely and then transfer to an airtight container. The chili will keep in the freezer for up to 3 months.

Nutrition: Per Serving

Calories: 350 kcal, Carbohydrates: 33 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 45 mg, Sodium: 782 mg, Potassium: 693 mg, Fiber: 10 g, Sugar: 7 g, Vitamin A: 261 IU, Vitamin C: 8 mg, Calcium: 84 mg, Iron: 4 mg

Recipe Tips

For a spicier chili, add extra chili powder, cumin, and/or oregano.
To make the chili vegan, substitute the ground beef with crumbled extra-firm tofu or cooked lentils.
For a creamier chili, stir in a cup of sour cream or plain Greek yogurt before serving.
For a sweeter chili, add a tablespoon of brown sugar or honey to the crock pot.
For a smoky flavor, add a tablespoon of smoked paprika.
For an extra kick, add a pinch of cayenne pepper.
For more texture, add a can of diced potatoes before cooking.