Description
This Slow Cooker Chili with Potatoes and Cheese combines tender ground beef, creamy potatoes, and rich beans in a savory tomato base, topped with melted cheddar for a comforting, hearty meal perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound lean ground beef (85/15)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 large russet potatoes (peeled and cubed into ½-inch pieces)
- 1 can (15 ounces) kidney beans (rinsed and drained)
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Sear the beef and aromatics in a skillet, then transfer to slow cooker.
- Add liquids and spices to the slow cooker and stir well.
- Incorporate potatoes and beans, ensuring they are submerged.
- Cover and cook on Low for 6-7 hours until potatoes are tender.
- Top with cheese and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently with a splash of broth. Add cheese only after reheating.