Description
A hearty beef chili loaded with tomatoes, beans, and spices, perfect for a comforting meal.
Ingredients
Scale
- ½ tbsp olive oil
- 1 lb. ground beef
- ½ onion (chopped, any kind works)
- 2 cups low-sodium beef broth
- 20 oz. diced tomatoes with green chiles (2 (10-oz.) cans)
- 15 oz. tomato sauce (1 can)
- 14 oz. canned black beans (1 can, or pinto)
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
- 1 lime (juiced)
- chopped fresh cilantro
- shredded cheese
- tortilla chips
- tomato paste
Instructions
- Heat the oil in a large skillet set over medium heat.
- Add in the ground beef and use a wooden spoon to break it up into pieces.
- Add in the onion. Cook the beef and onion for a few minutes until the meat is browned. Make sure to drain off any excess grease to avoid an oily soup.
- Transfer the mixture to the slow cooker.
- Add in the beef broth, diced tomatoes with green chiles, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt.
- Cook on high for 2-4 hours or on low for 4-6 hours.
- When cooking is complete, give the soup a stir.
- Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed.
- Serve with chopped fresh cilantro, shredded cheese, and tortilla chips.
- If you want to thicken the soup even more, before serving, add 2 tbsp of tomato paste.
Notes
- Adjust spice levels according to your preference.
- This chili can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg