Crockpot Cheater Chili
This recipe for Crock Pot Chili with Salsa makes for quick and easy prep and results in a recipe that doesn't sacrifice any flavor!
Servings: 6
Ingredients
- 2 pounds lean ground beef
- 1 ½ cups frozen chopped onion (or chop 1 large fresh onion, if you have time)
- 16 ounces extra chunky salsa (your favorite)
- 15 ounces chili beans in sauce (1 can)
- 2-3 tablespoons chili powder
- 1 ½ teaspons cumin
- 14 ounces frozen bell pepper strips (1 bag - optional)
optional toppings:
- shredded cheddar, sour cream, cilantro
Instructions
- Brown the ground beef.2 pounds lean ground beef
- Add the ground beef and remaining ingredients to the crock pot and mix.1 ½ cups frozen chopped onion, 16 ounces extra chunky salsa, 15 ounces chili beans in sauce, 2-3 tablespoons chili powder, 1 ½ teaspons cumin, 14 ounces frozen bell pepper strips, shredded cheddar, sour cream, cilantro
- Cook on low for 5-6 hours.
Notes
- Taste before serving and add more chili powder or cumin if needed.
- If your chili isn't as thick as you'd like, dissolve some cornstarch in water and stir in during the last 30 minutes or so of slow cooking.
- You can substitute ground chicken, pork, or turkey for the ground beef.
- Vary your results by using bell peppers, corn, spinach, or or other veggies!
- Serve over rice or pasta.
- Some topping suggestions: shredded cheese, cilantro, chopped chives, sour cream, or some nice buttery crackers for extra texture.
- Store leftovers in the fridge for 3-4 days. Also freezes well in an airtight container. Make extra and freeze it for an easy meal later on!
- Use leftover chili in these Chili Cheese Grilled Sandwiches.
Nutrition
Serving: 1g | Calories: 335kcal | Carbohydrates: 25g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1724mg | Potassium: 1351mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1525IU | Vitamin C: 5.4mg | Calcium: 96mg | Iron: 6.2mg
