Easy Crockpot Chili
This easy crockpot chili recipe is so simple to put together and perfect for the cold winter weather. Assemble the ingredients and let it simmer for the afternoon and enjoy a delicious warm dinner with minimal prep!
Servings 6
Ingredients
- 2 lb ground beef, browned
- 4 cans (62 oz) black beans, rinsed and drained
- 2 cans (20 oz) diced tomato
- 2 cans (30 oz) tomato sauce
- 6 Tbsp minced onion
- 4 tsp chili powder
- 4 tsp ground cumin
- 2 tsp salt
- 1 tsp ground pepper
- 4 cups chunky salsa
- 4 cups cooked quinoa
- 3 cups sour cream
- 8 oz mild shredded cheddar cheese
Instructions
- Brown ground beef on stovetop or electric skillet and add to crockpot.
- Add black beans, diced tomato, tomato sauce, minced onion, chili powder, cumin, salt, and pepper to crockpot. Stir thoroughly.
- Cook on high for 4 hours or low for 8 hours.
- Begin cooking quinoa 30 minutes before serving chili. For 4 cooked cups: use 2 cups rinsed quinoa and 4 cups water. Place both in saucepan and bring to a boil. Reduce heat to simmer and place cover on top when quinoa is no longer boiling, but only simmering. Cook for 10-15 minutes on low. It is done cooking when no water remains in saucepan. Don't overcook.
- Add salsa to crockpot when done cooking and stir thoroughly.
- Serve by layering in this order: quinoa, chili, sour cream, and cheese.