Slow Cooker Chili with Black Beans and Corn

Teresa Ambra

This spectacular chili tastes superb and is so easy since it's made in the crockpot! Black beans and corn make for an excellent chili your family will love.

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Prep Time 10

Cook Time 5

Total Time 5 10

Course Soups, Stews & Chowders

Cuisine Tex-Mex

Servings

Calories 330 kcal

Ingredients

1 1/2-2 lbs. 93% lean ground beef or substitute ground turkey
1 tsp. garlic powder
2 tsp. salt divided use
1 tsp. black pepper
24 oz. Bertolli spaghetti sauce with olive oil and garlic
16 oz. vegetable or beef broth
2 15-oz. cans black beans drained well
1 15-oz. can whole kernel corn drained
1 15-oz. can Italian style diced tomatoes
1 tsp. minced garlic from a jar (or 6 cloves fresh garlic minced)
2 green bell peppers chopped
1 large onion chopped
2-4 tsp. chili powder depending on how spicy you desire
1 tsp. cumin
2 tsp. sugar
dash allspice
dash cayenne pepper
1-2 drops hot sauce or Tabasco sauce
sour cream, cheddar cheese, freshly squeezed lime juice, cilantro for garnish

Instructions

Brown beef in skillet.
Add garlic powder, 1 tsp. salt and 1 tsp. pepper.
Remove mixture to crockpot that's been sprayed with cooking spray.
Add remaining ingredients.
Cook on high for 4-5 hours or low for 7-8 hours until done.
Ladle soup into bowls.
Garnish with your favorite toppings.

Notes

Recipe adapted from Chew Out Loud.

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Nutrition

Calories: 330kcalCarbohydrates: 35gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 1410mgPotassium: 436mgFiber: 9gSugar: 14gVitamin A: 1350IUVitamin C: 61.1mgCalcium: 90mgIron: 3.8mg

Keyword beans, beef, black beans, cheese, chili, corn, gluten free, ground beef, main dish, Slow Cooker, soup, Tex Mex, tomatoes

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