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Healthy Crockpot Beef Chili

Healthy Crockpot Beef Chili That Heats Up Your Weeknight!

Enjoy a hearty, delicious, and healthy crockpot beef chili that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat and Veggies
  • 1 lb Lean Ground Beef Choose 85-90% lean for rich flavor without excess fat.
  • 1 medium Onions Brown them for enhanced sweetness and depth.
  • 3 cloves Garlic Fresh garlic brings a robust aroma and taste.
  • 1 medium Poblano Pepper Adds mild heat; substitute with bell pepper for sweetness.
For the Spice Blend
  • 2 tbsp Chili Powder The backbone of your chili's flavor.
  • 1 tbsp Smoked Paprika Provides a smoky depth; regular paprika works.
  • 1 tsp Cumin Earthy notes that enrich the chili's flavor profile.
  • 1 tsp Cinnamon Adds warmth to the flavor.
  • 1 tbsp Salt Enhances overall flavor.
  • 1 tsp Cayenne Adds a lovely kick.
For the Base
  • 3 cups Chicken Broth Essential for creating a savory liquid base.
  • 28 oz Canned Tomatoes Creates a rich, tomatoey base.
  • 2 tbsp Tomato Paste Helps thicken the chili.
  • 1 tbsp Maple Syrup Balances the acidity.
  • 2 leaves Bay Leaves Adds flavor; remove before serving.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until they become translucent and fragrant. Toss in minced garlic and cook for an additional minute.
  2. Crumble the lean ground beef into the skillet, browning it for about 8 minutes. Stir occasionally until no pink remains and the meat develops a nice sear.
  3. Once the beef is browned, stir in the diced poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt, and cayenne. Cook everything together for 2-3 minutes.
  4. Transfer the aromatic beef mixture into your crockpot. Add the chicken broth, canned tomatoes, tomato paste, maple syrup, and bay leaves. Stir everything together.
  5. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4-5 hours.
  6. Once cooking is complete, remove the bay leaves, and ladle the chili into bowls. Top with cheese, avocado, and fresh cilantro if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This chili is perfect for making ahead and is easily customizable based on your taste preferences.

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