Slow Cooker Chili Meatballs: Hearty Comfort for Busy Nights
Enjoy the heartwarming flavors of Slow Cooker Chili Meatballs, perfect for busy nights and adaptable to your tastes.
Equipment
- - Slow cooker
Ingredients
For the Meatballs
- 1 pound Ground Turkey Substitute with ground chicken or lean ground beef if desired.
- 1 tablespoon Garlic Powder Fresh garlic can be used for more intensity.
- 1 tablespoon Onion Powder Fresh onion can also be used.
- 1 medium Yellow Onion Dice into 1/2-inch pieces.
For the Chili Base
- 28 ounces Diced Tomatoes Opt for San Marzano for superior taste.
- 15 ounces Tomato Sauce
- 8 ounces Mushrooms Can substitute with bell peppers.
- 1 cup Frozen Corn Add directly into the chili.
- 15 ounces Black Beans Drain and rinse well.
For the Seasoning
- 2 tablespoons Chili Powder Adjust to taste for milder or spicier dish.
- 1 teaspoon Ground Cumin Essential for authentic chili flavor.
- to taste Salt
- to taste Black Pepper
Instructions
How to Make Slow Cooker Chili Meatballs
- In a medium bowl, combine ground turkey with 1 tablespoon each of garlic and onion powder, seasoning generously with salt and pepper. Form this mixture into 20-24 walnut-sized meatballs.
- Dice the yellow onion and slice the mushrooms into thin pieces.
- In a small bowl, mix garlic powder, onion powder, chili powder, and ground cumin together.
- Place the meatballs in the bottom of the slow cooker, forming an even layer.
- Pour in the diced tomatoes and tomato sauce, add diced onions, sliced mushrooms, black beans, and frozen corn.
- Evenly sprinkle your spice mixture over the top, then stir gently.
- Cover and cook on high for 2-3 hours or low for 3-4 hours.
- Before serving, taste your chili and adjust seasoning as needed.
Notes
Top with sour cream, shredded cheese, and sliced avocado for a delicious garnish.