
By Olivia Kellen
Mexican Style Chili (crockpot meal)
This is my favorite chili recipe I created on my own! I make it almost every week now and it’s amazing served with rice or eaten as a dip with sour cream. 😍
Updated at: Thu, 17 Aug 2023 03:39:46 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories142.4 kcal (7%)
Total Fat2.6 g (4%)
Carbs22.8 g (9%)
Sugars2.7 g (3%)
Protein8.3 g (17%)
Sodium592.8 mg (30%)
Fiber7.1 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings

1bell pepper
diced

1white onion
diced

garlic
finely diced

1can chickpeas

1can pinto beans

2cans black beans

canned corn

crushed tomatoes

1roma tomato
diced

1 Tbsptomato paste

2 cupsvegetable broth

spicy ground sausage

cumin

chili powder

garlic powder

onion powder

dried oregano

paprika

sugar

salt
to taste

pepper
to taste

lemon juice
or lime

fresh cilantro

fresh parsley
Instructions
Step 1
Sauté onions, pepper, and garlic for 5 minutes or until soft. Add your pinto beans, one can of black beans, (other can comes in later) and chickpeas to the crockpot. Drain about half of your crushed tomato liquid (if necessary). Next, stir in your tomato paste and sugar into the can. Mash up your extra can of black beans in a separate bowl until it’s partially puréed. Add vegetable broth, beans and your can of tomatoes into the crockpot. Add in all your spices to the crockpot. (Garlic, onion, cumin, chili, paprika, oregano, salt, and pepper) Cook on low for 8 hours, or high for 4 hours When there’s one hour left before the crockpot is done cooking, add in cooked sausage and drained corn. Once the 8 or 4 hours is up, add in your fresh chopped parsley, cilantro, and lime/lemon juice! Then, serve. 😇❤️
