Tex Mex Chili in Crock-Pot
 
Prep time
Cook time
Total time
 
A thick, hearty, smokey flavored chili filed with ground beef, black beans and corn that is slow cooked all day.
Serves: 8
Ingredients
  • 1 lbs. ground beef, lean
  • 1 cup onions, diced small
  • 1 large anheim pepper, seeded, diced small
  • 1 jalapeno, seeded, diced smal
  • 2 cloves garlic, peeled, minced
  • 4 oz can green chilis
  • 15 oz can black beans, drained, rinsed
  • 28 oz can diced tomatoes
  • 1 cup corn, frozen
  • 1 - 3 chipotle peppers in adobo sauce (I used 3)
  • 2 tbsp. chili powder
  • ½ tsp. ancho chili powder
  • ¼ tsp. ground cumin
  • 1 tsp. smoked paprika
  • ½ tsp. ground pepper
  • ½ tsp. salt
Instructions
  1. Cook ground beef until no longer pink; drain the fat.
  2. In the crockpot add ground beef and remaining ingredients. Stir until combined.
  3. Cook on low for 8 hours or on high for 4 - 5 hours
  4. Top chili with cilantro and cheddar cheese if desired.
Notes
Calories per cup: 182, Fat: 2.5, Cholesterol: 35, Sodium: 262, Potassium: 38. Carbs: 21, Fiber: 5.4, Sugar: 5, Protein; 17
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/10/09/tex-mex-chili-in-crock-pot/