Comforting, DELICIOUS, and warm beef chili packed with beans, vegetables, and spices, and cooked in the crock pot. It’s a great choice for a weeknight dinner, but just as good for a crowd-pleasing tailgate dish!
Heat olive oil in a large skillet over medium-high heat.
Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
Stir in ground beef and cook until browned, stirring occasionally to break up the meat.
Remove from heat, drain, and transfer beef mixture into the pot of a 6-quart or larger slow cooker.
Add the rest of the ingredients to the slow cooker, except beans and toppings.
Cover with a lid and set slow cooker on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
Remove lid and stir in kidney beans; cover and continue to cook for 5 more minutes.
Ladle into bowls; top with sour cream and shredded cheddar cheese.
Garnish with green onions and serve.
WW FREESTYLE POINTS per serving: 4 (without the toppings)
HOW TO FREEZE CHILI