Quick Crock-pot Chili

Prep this hearty recipe the night before and throw it into the crockpot the next morning to please your family’s taste buds without a lengthy time commitment. 


Container 1

–       1 c mixed dried beans

–       3 c water

Container 2

–        (1) 28 oz can Hunt’s diced tomatoes

–       1 c chopped onion

–       2 cloves fresh garlic

–       1 medium bell pepper

–       Juice from 1 fresh lime

–       1 Tbsp Italian seasoning

–       ½ packet taco seasoning

–       1 Tbsp hot sauce (or personal taste)

–       2 Tbsp Mexican chili powder (or personal taste)

–       1 tsp ground black pepper

–       1½ tsp sugar

–       ½ tsp salt

–       1 tsp cumin

In crock pot, the day of service

–       ½ # raw lean ground beef


The night before…

Container 1

  1. Soak dried beans (using 3 parts water to 1 part beans)
  2. Cover and place in refrigerator overnight

Container 2

  1. Prep whole ingredients
    • Dice bell pepper and onion
    • Mince fresh garlic cloves
    • Cut lime to squeeze juice
  2. Combine prepped ingredients, canned tomatoes, and spices
  3. Cover and place in refrigerator overnight

The morning of the meal…

  1. Drain and rinse beans from Container 1
  2. Add beans and ground beef to Container 2
  3. Stir ingredients thoroughly and pour mixture into the crockpot
  4. Set crockpot on “low” and simmer for 7 hours**
  5. If ‘soupy’, allow to cook uncovered for 15 minutes or to preferred thickness

** 7 hours is our recommended minimum cooking time, but we have left ours simmering for up to 11 hours and the chili turned out great!

Nutrition Facts* – per 1 cup serving

162 calories, 25g carbohydrate, 4g fat, 13g protein

Recipe serves about (7) 1 cup servings

*Approximate values obtained from My Fitness Pal

Recipe developed by: Amanda E. Kruse  R.D., C.D. & Spencer D. Hotz


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