Crock Pot Chili by
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Crock Pot Chili

Prep Time8 hrs 57 mins
Cook Time8 hrs 57 mins
Author: Ilona


  • 2 lb ground beef
  • 1 Tbsp canola oil
  • 1 cup shredded carrot
  • 1 celery stick
  • 1 medium-sized onion
  • 1 green pepper
  • 4 jalapenos
  • 7 to matoes
  • 2 1/2 Tbsp. minced garlic
  • 1 Tbsp. paprika
  • 1 Tbsp. oregano
  • 3 Tbsp. chili powder
  • 2 Tsp. salt
  • 2 cans of tomato sauce 213 ml each can
  • 1 cup water
  • 2 cans of red kidney beans 540 ml each can


  • Turn on Crock Pot on Low. Pour 1Tbsp. canola oil on the bottom of the crock pot. Add ground beef.
  • Dice celery stick and onion. Add them to crock pot.
  • Remove the seeds from green pepper and jalapenos; dice them. Be careful with dicing jalapenos, put gloves or foil on your hands to prevent burning. Add to crock pot.
  • Add shredded carrot.
  • Add spices: paprika, oregano, chili powder, minced garlic and salt.
  • Add 2 cans of tomato sauce and 1 cup water. Mix all of it.
  • With tomatoes, you can just dice and put them to the crock pot. However, I peeled them before I dice them.
  • Peeling the tomatoes: boil the water in a kettle, put tomatoes into the sink and pour the boiling water on them. Wait when they will cool off a little and then peel.
  • Dice tomatoes and add them to crock pot. Mix everything together.
  • Cook on low heat for 3 hours.
  • After three hours, drain kidney beans from cans and add them to crock pot.
  • Cook another 1 - 1 1/2 hour.


Serving: 10g | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg