Description
This crock pot beef and three bean chili recipe is a must once the weather gets colder. Filled with juicy ground beef, tender vegetables, lots of beans, a handful of spices, and more, this warm and cozy comfort food will fill you right up!
Ingredients
Scale
For the Chili
- 1 pound ground beef
- 1 tablespoon avocado oil
- 1 1/2 cup of onion, diced
- 1 red pepper, diced
- 2 green pepper, diced
- 3 carrots, peeled and diced
- 1 teaspoon diced chipotle peppers in adobo sauce
- 28 oz. can of crushed tomatoes
- 15 oz. can of diced fire roasted tomatoes
- 15 oz. can tomato sauce, no salt added
- 1 cups of beef broth
- 1 1/2 tablespoons of cumin
- 2 tablespoons of chili powder
- 1 tablespoon of smoked paprika
- 1/2 tablespoon of coriander
- 1/2 tablespoon of oregano
- 15 oz. can of black beans, drained and rinsed
- 15 oz. can of kidney beans, drained and rinsed
- 15 oz. can of pinto beans, drained and rinsed
For the Toppings (Optional)
- Green Onions, sliced
- Shredded Cheddar Cheese
- Avocado, diced
- Jalapeno
- Sour Cream
Instructions
- Heat a skillet to medium high heat. Add avocado oil and onion to the skillet. Saute until translucent, about 2-3 minutes.
- Next, add ground beef to the skillet. Cook until beef is no longer pink, breaking up the meat with a wooden spoon throughout the cooking process.
- Once the meat is cooked through, place the ground beef mixture, red and green pepper, carrots, chipotle peppers, crushed tomatoes, diced fire roasted tomatoes, tomato sauce, beef broth, cumin, chili powder, smoked paprika, coriander and oregano in the crock pot.
- Stir, cover, and cook on HIGH for 3-4Â hours or LOW for 6-7 hours.
- Then add black beans, kidney beans and pinto beans.
- Cook for an additional 30 minutes. Season with salt and pepper as needed
- Serve with shredded cheddar cheese, sliced green onions, and diced avocado.
Notes
- To store. Keep your chili in the fridge in an airtight container. It should last there for 3-4 days, if needed.
- To reheat. Simply use the microwave, and heat up a bowl in 30 second intervals.
- To freeze. Allow the chili to cool completely. Then, place it in a freezer safe storage bag or container – I like to label mine with the date I made it. Place it in the freezer, and the chili will keep for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 395
- Sugar: 14 g
- Fat: 8 g
- Fiber: 17 g
- Protein: 28 g
