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–+ servings
Healthy Crockpot Beef Chili

Healthy Crockpot Beef Chili - Comfort in Every Spoonful

A nourishing and flavorful Healthy Crockpot Beef Chili that warms the heart and satisfies the soul, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Mix
  • 1 lb Lean Ground Beef 85-90% lean recommended
  • 1 medium Onion Yellow or white for best results
  • 3 cloves Garlic Mince well
For the Vegetables
  • 1 medium Poblano Pepper Swap with bell pepper for less spice
  • 14.5 oz Canned Tomatoes (diced) Crushed tomatoes create a smoother texture
For the Spices
  • 2 tbsp Chili Powder Essential for authentic chili flavor
  • 1 tbsp Smoked Paprika Regular paprika works in a pinch
  • 2 tsp Cumin Key player in chili goodness
  • 1 tsp Cinnamon Can be omitted
  • 1 tbsp Salt Adjust to taste
  • 1 tsp Cayenne Pepper Adjust to taste
For the Base
  • 4 cups Chicken Broth Vegetable broth is a lighter alternative
  • 2 tbsp Tomato Paste Helps thicken the chili
  • 1 tbsp Maple Syrup Can substitute with sugar or honey
  • 2 leaves Bay Leaves Remove before serving

Equipment

  • slow cooker
  • Skillet
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Gather your ingredients, dice the onion, mince the garlic, chop the poblano pepper, and measure out the spices and other essentials.
  2. Sauté the Aromatics: Heat a skillet over medium heat with olive oil. Sauté the chopped onion for about 5 minutes, add the minced garlic and cook for another minute.
  3. Brown the Beef: Add crumbled ground beef to the skillet with sautéed onions and garlic. Cook until browned, about 8 minutes. Transfer mixture to the crockpot.
  4. Add the Vegetables and Spices: Stir diced poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt, and cayenne pepper into the crockpot.
  5. Combine All Ingredients: Pour in chicken broth, canned tomatoes, tomato paste, and maple syrup into the crockpot. Add bay leaves and stir until well combined.
  6. Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. Avoid lifting the lid during cooking.
  7. Adjust Consistency and Serve: Check the consistency of the chili, stirring in additional broth if needed. Remove bay leaves before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

For a better flavor, avoid adding too much liquid at the start and resist the temptation to lift the lid during cooking. Garnish with cheese, avocado, or cilantro before serving.

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