Protein Packed Chili

I’m sure you aren’t surprised to learn that the Smith family has a secret crock pot chili recipe.  While I won’t be sharing all of our secrets I plan on giving you a little taste of a one of my favorite Fall crock pot dishes.  I tried to make this as simplistic as possible because – hey, who doesn’t like to save a couple of bucks by skipping on ingredients.  While we might be skipping some ingredients we aren’t skipping out on taste.  Hope you enjoy!


  • 1 can Black Beans
  • 1 can Red Kidney Beans
  • *Optional* 1 can Pinto Beans
  • 1 lb. diced tomatoes
  • 1 lb. ground beef
  • 1 tbs. minced garlic (not pictured)
  • 2 tbs. chili powder


  • Brown 1 lb. of beef on a stove top in a non-stick pan.
  • Rinse and drain: black beans, kidney beans, and pinto beans.
  • Dump beef, beans, and the entire can of tomatoes (including juice) into the crock pot.
  • Add in garlic and chili powder.
  • Stir, cover, and turn the heat to High.
  • Cook on High for 4-5 hours (stir occasionally.)

To Serve:

  • If you’d like: boil 3 cups of elbow noodles.
  • Place desired amount of noodles into a bowl, dump chili over, and sprinkle cheese atop.
  • James likes to add Ranch Dressing, but he’s a Ranch King.

I’d love to hear how your Protein Packed Crock Pot Chili went. Leave me a comment below!

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