Easy Chili

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 293.2
  • Total Fat: 12.2 g
  • Cholesterol: 46.9 mg
  • Sodium: 859.2 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 10.2 g
  • Protein: 21.7 g

View full nutritional breakdown of Easy Chili calories by ingredient
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Easy crock pot chili Easy crock pot chili
Number of Servings: 20


    Dark red kidney beans, (well drained and rinsed)
    Extra Lean Ground beef (the leanest available) also OPTIONAL!! If you want veggie style....
    Tomato Paste
    Diced tomato's (prefer petite diced)
    Misc herbs & Spices as you prefer!!


I use a LARGE grock pot, but you can make this on the stovetop in a LARGE pot, or you could even make a small batch in the microwave if you wanted to. There is nothing hard about this recipie and be creative and make it your own. Set up all sorts of extras like shredded chese, sour cream, greek yogurt, hot peppers, onions, and have a bunch of friends over for chili night. I have a friend that puts a bottle of beer in her batch of chili!!! Just enjoy and make it your own!!


Open all the cans of the beans and dup into a colander in the sink, rinse REALLY well to help remove all the extra salt. Let sit and drain while preparing the ground meat. Cook meat in a skillet untill COMPLETELY cooked. I also will add any spices I want to add into the meat while it is cooking... While the meat is cooking I finish rinsing and draining the beans and dump them into the crockpot (I have a rather large one!) and put the heat setting on LOW to start the crock pot proscess. When the meat is completely cooked, drain off all of the excess grease and fat, into one of the empty cans and NOT DOWN YOUR KITCHEN SINK DRAIN!!!!!!! After draining dump the meat into the crockpot. Now I add the tomato paste to this mixture and stir all three together. Then add the diced tomatoes, and stir all together gently. I like to cook this on low actually overnight. I will make before bed and then let it cook untill dinner the following day. I prefer the chili when all the flavors have time to infuse into each other, and the beans get softer also.

Serving Size: approx 20-25 servings per batch, @ 1 1/2-2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user THEPOODLEMOMMA.

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