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Crockpot Chili

Print Recipe
Course Entrees, Main Dish
Servings 8

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 lb pound 90% lean ground beef
  • 1 (28 oz.) can crushed tomatoes, no salt added
  • 1 (15oz.) can petite diced tomatoes, no salt added
  • 3 tbsp tomato paste
  • 1 (16oz.) can kidney beans, drained + rinsed
  • 3 stalks celery stalks, diced
  • 1 1/2 cups beef broth
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp stevia or sugar
  • 3 tbsp chili powder
  • 1 tsp oregano
  • 1 tbsp ground cumin
  • 1/8 tsp cayenne pepper (optional)

Instructions
 

  • Add the olive oil to a large pan over medium-high heat. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally until fragrant.
  • Add the ground beef to the pot, breaking apart and cook until brown.
  • Add chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until well combined.
  • Add remaining ingredients to the pan. Simmer for 5 minutes and then spoon the chili into a 4-5 quart slow cooker.
  • Cook on low heat for 8 hours.
  • Top with your toppings of choice: avocado, cheese, sour cream/greek yogurt, oyster crackers, etc.

Notes

Recipe makes 8 servings.