Crockpot Southwest Chili Recipe
Wednesday, September 2, 2015This is one of my family's favorite chilly-weather recipes and it's so easy to prepare. This Crockpot Southwest Chili Recipe takes about 15 minutes to prep, but then you simply throw the ingredients into a crockpot and let it simmer for about 6 hours on its own. That's it! This Southwest-style chili can cook by itself while you work, run errands, or play with the kids.
Note: My family likes beef, but you can use any ground (and browned) meat that you like in this chili.
Source: Holly S., Southern Mom Loves
Prep time: 15 minutes
Cook time (unattended): 6 hours on high, 8 hours on low
Total time: 6 hours, 15 minutes
Ingredients:
Chili:
Prep time: 15 minutes
Cook time (unattended): 6 hours on high, 8 hours on low
Total time: 6 hours, 15 minutes
Chili:
- 2 lbs. ground beef or turkey, browned and drained
- 1-16 oz. can black beans, drained and rinsed
- 1-16 oz. can kidney beans, drained and rinsed
- 1-15 oz. can diced tomatoes (do not drain)
- 2-14.5 oz. cans diced tomatoes with chiles (do not drain)
- 1-12 oz. bag of frozen corn (do not thaw)
- 1 green bell pepper, seeded and diced
- 1 red onion, diced
- 1 yellow onion, diced
- 2 jalapeno peppers, seeded and diced
- 1 Tbsp. garlic, minced
Seasonings:
Directions:
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- monterey jack cheese, shredded
- cilantro, chopped
Directions:
Add all chili ingredients and seasonings into the crockpot and stir well. Turn the crockpot on high heat and let simmer for 6 hours until bell peppers and onions are tender and it has made its own sauce. Top with the shredded monterey jack and chopped cilantro. Serve with saltines, biscuits, or cornbread. Enjoy this easy dinner!
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Are you a fan of chili? How spicy do you like yours? What are your favorite chili toppings? Let me know in the comments!
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