The Best Easy Mild Crockpot Chili
Servings: 6 people
Equipment
- Crockpot
- Skillet
Ingredients
- 1 lb ground beef 85% preferred
- 1 tsp olive oil
- 1 yellow onion medium, finely chopped
- 2 15 oz cans tri-bean blend, drained and rinsed (or blend of kidney, pinto, and black beans)
- 2 28 oz cans diced tomatoes
- 1 tbsp brown sugar or coconut sugar
- 1/2 tbsp cumin powder
- 1/2 tbsp garlic powder
- 1 tsp salt
- 1/2 cup water if needed
- 1 15 oz can sweet corn, drained and rinsed optional
- chili powder, paprika, cayenne powder optional (if you like a spicier chili, you can add any of these to taste)
- Topping ideas: sour cream, cheddar cheese, chives, fresh cilantro optional
Instructions
- Dice the yellow onion
- Add the olive oil to a skillet and heat over medium high heat. Add ground beef and diced onion to the skillet and lightly brown.
- Drain and rinse your beans and corn. Do not drain your tomatoes.
- Add all of your ingredients to the crockpot, including your cooked ground beef and onions.
- Add 1/2 cup water if needed.
- Stir all ingredients together. Put lid on.
- Set crockpot on low for 8 hrs and press start.
Notes
-This is a mild chili. You can adjust the spice level by adding in the optional chili powder, paprika, and/or cayenne powder to taste.
-I normally do add 1/2 cup of water before I start cooking it. The chili will thicken up some in the crockpot. At first it may look thin, but towards the end you will notice it thickening. You do not want to do this at the end though or it will taste watery.
Topping ideas: sour cream, cheddar cheese, chives, fresh cilantro
Serve with: tortilla chips, cornbread, baked potatoes with butter