Description
A hearty and flavorful chili perfect for cold days!
Ingredients
Scale
- 28 ounces diced tomatoes
- 28 ounces crushed tomatoes
- 1 teaspoon chili powder (or 2–2 tablespoons homemade chili seasoning mix)
- 1 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 2 teaspoons paprika (smoked paprika works well)
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 medium sweet potatoes (peeled and cut into 1” pieces, about 3 cups)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 30 ounces kidney beans (2 cans drained, or 3 cups cooked kidney beans)
- 1 cup corn (fresh, frozen, or canned)
- 1 pound ground beef
- 1 cup chicken broth
Instructions
- If using dry beans, soak 1 cup kidney beans overnight. Rinse and cook covered in water until softened (about 45 minutes).
- Roast the corn until most pieces have a dark/charred corner, either in your slow cooker on the browning function or on the stove top. A dry pan or pot works best. Set aside the corn and brown the meat (in slow cooker or on stove top).
- Combine all ingredients in the base of your slow cooker and stir to mix well.
- Cook on low for 8 hours (or high for 4 hours).
- Stir well after cooking and serve with your preferred chili toppings like sour cream, avocado, cilantro, green onion, shredded cheese, etc.
Notes
- For extra flavor, consider adding diced bell peppers or jalapeños.
- Feel free to adjust the seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg