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Hearty Award-Winning Crockpot Chili with Beans

A cozy and flavorful slow-cooked chili made with tender beans and a blend of spices, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (Halal-certified) You can substitute with ground turkey or chicken for a healthier option.
  • 1 can kidney beans, drained Make sure to drain thoroughly to avoid a watery texture.
  • 1 can black beans, drained Make sure to drain thoroughly to avoid a watery texture.
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper Adjust seasoning according to preference.
  • 1 cup beef broth (Halal-certified)

Method
 

Preparation
  1. Start by chopping the onion and mincing the garlic. Drain the kidney and black beans thoroughly to remove excess liquid.
Cooking
  1. In a skillet over medium heat, brown the ground beef until it's no longer pink. Drain any excess fat from the skillet.
  2. In your crockpot, combine the browned beef, chopped onion, minced garlic, kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
  3. Pour in one cup of Halal-certified beef broth to add depth and richness to your chili.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing all the flavors to meld.
  5. Once the cooking time is up, taste and adjust seasoning if desired. Serve the chili hot, adding your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze leftovers for up to 3 months. Reheat on the stove, adding a splash of water or broth to loosen it up.