Go Back

2) Slow-Cooker Chili with Crumbled Cornbread Topping

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef or turkey
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups prepared cornbread crumbled (store-bought or homemade)
  • Optional toppings: shredded cheese sour cream, sliced green onions

Method
 

  1. Brown the meat with onion and garlic in a skillet, then drain excess fat.
  2. Transfer meat to slow cooker and add tomatoes, beans, chili powder, cumin, paprika, salt, and pepper. Stir.
  3. Cook on low for 6–8 hours or high for 3–4 hours. Taste and adjust salt.
  4. Crumble cornbread over the chili just before serving so it stays some-what crisp. Add optional toppings.