The flavor mash-up in this chili is out of this world. You seriously won’t be able to stop after just one bowl. Garnish with shredded cheese and a dollop of sour cream for a real meal that sticks to your ribs.

Check out what our pals over at The Love Bugs had to say about this recipe:

One of the dishes I’ve had on my mind lately is this delicious and hearty crockpot chili.  It’s full of beans and vegetables and so hits the spot on a cool fall/winter day.  My favorite thing about it is that it takes about 10 minutes to prepare then simmers away throughout the day.  It is the perfect meal for a lazy Sunday.  You know, the kind where you spend the whole day in your pajamas reading a book on the couch while the mister watches football and Lovebug plays with her toys.  Oh man, I need one of those days stat!  I’m thinking this is going to be on the menu very soon!

I love enjoying a bowl of chili on a crisp fall or blustery winter’s day.

Ingredients

1 pound ground beef or ground turkey
2 garlic cloves, chopped
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 – 15 oz cans Bush’s kidney beans, drained & rinsed
2 – 15 oz cans pinto beans, drained & rinsed
2 – 15 oz cans diced tomatoes
1 cup frozen Green Giant corn
2 tablespoons McCormick chili powder
1 teaspoon ground cumin
2 tablespoons Hunt’s tomato paste

Instructions:

1. In a large skillet, brown the ground beef or turkey until most of the meat is browned and just a few spots of pink remain.
2. Add the garlic, onions, celery and carrots and cook until they begin to soften and the meat is completely browned, about 5-7 minutes.
3. Transfer the meat and vegetables to your crockpot.
4. Add the kidney beans, pinto beans, diced tomatoes, corn, chili powder, cumin and tomato paste.
5. Stir to combine then cover and cook on low setting for 6-8 hours.
6. Serve with your favorite toppings and sides.

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Quick Tip: Serve with crackers, cornbread, or biscuits.

Thank you The Love Bugs for this delicious recipe!