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The Best Crockpot Chili with Fire-Roasted Tomatoes

Crockpot chili with fire-roasted tomatoes slow-cooks with ground beef, two kinds of beans, and warm spices for a thick, hearty bowl. Brown the beef and soften the vegetables before letting the slow cooker bring the flavors together.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup low-sodium beef broth

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Brown the ground beef in batches, breaking it up as it cooks, until it reaches 160°F.
  3. Drain excess fat.
  4. Add the onion and bell pepper to the skillet and cook over medium heat, stirring, until softened, about 5 minutes.
  5. Add the garlic, tomato paste, chili powder, cumin, oregano, salt, and black pepper; cook, stirring, for 1 minute.
  6. Transfer the beef mixture to a 6-quart slow cooker and stir in the fire-roasted tomatoes, kidney beans, pinto beans, and beef broth.
  7. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the vegetables are tender and the chili is thick and flavorful.

Notes

For the best texture, brown the beef in batches and drain excess fat before adding it to the slow cooker. Refrigerate leftovers for up to 4 days or freeze them for up to 3 months. Ground turkey can replace the ground beef for a leaner variation.