Slow Cooker Chili

SoupSlow Cooker480 minServes 8Gluten-freeDairy-free

Ingredients

• 2 lb ground beef, browned and drained
• 1 onion, diced
• 2 cans (15 oz) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 3 tbsp chili powder
• 1 tsp cumin

Amounts are scaled from the original 8 servings; cooking times may change for bigger batches.

Steps

1. Brown the beef in a skillet until no pink remains (160°F); drain fat.
2. Add everything to the slow cooker with 1 cup water and stir.
3. Cook on low 6-8 hours.
4. Season with salt and serve with toppings.

Swaps

• No chili powder? Use cumin plus a pinch of paprika and cayenne.
• Ground turkey or chicken can replace ground beef; cook poultry to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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