Crockpot Chili

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 9.9 g
  • Cholesterol: 34.0 mg
  • Sodium: 460.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 15.4 g

View full nutritional breakdown of Crockpot Chili calories by ingredient
Report Inappropriate Recipe

Submitted by: BRITEWINGZ


A high fiber slow bake chili A high fiber slow bake chili
Number of Servings: 10


    Beans, black, 2 cup
    Beans, red kidney, 2 cup
    1 can Tomato Paste, 1 can (6 oz)
    1 white onion, 4 oz
    2 green bell peppers, 10 oz
    Garlic, 5 tsp
    Tomato products, canned, 1 cup
    Ground beef, lean, 16 oz
    Pepper, black, 1 tbsp
    Hot Chili Peppers, 1 pepper
    Tabasco Sauce, 1 tsp


Soak beans overnight, and rinse in cold water after completely cooling.
Brown meat before adding to crockpot.
I cook my beans on low overnight, and turn off the crockpot in the morning. When the beans are completely cooled, rinse thoroughly in cool water. Rinsing warm beans will cause them to split and fall apart. Once the beans are rinsed, I brown the meat, chop the veggies, and throw it all back in the crockpot to cook on low until the next day. So this is a two day project, it is eaten on the third day! This is also very good without the beef!

I often make a double batch of beans and cooked meat, and fill a large freezer bag with half along with all the chopped veggies and other ingredients to throw in the crockpot another day:-)

Number of Servings: 10

Recipe submitted by SparkPeople user BRITEWINGZ.


Rate This Recipe

Member Ratings For This Recipe