Crockpot Smoky Black Bean Meatball Chili for Easy Meal Prep

Warm up your weeknights with this hearty crockpot smoky black bean and meatball chili, designed for effortless meal prep. Using fully thawed homestyle meatballs and canned black beans, this dump-and-go slow cooker dinner requires zero browning and simmers into a rich, flavorful chili that feeds a hungry family with minimal effort.

Ingredients

• 2 lb fully cooked beef or turkey meatballs, thawed
• 2 cans (15 oz each) black beans, rinsed and drained
• 2 cans (15 oz each) red kidney beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

Instructions

1. Place the thawed meatballs, rinsed black beans, rinsed red kidney beans, crushed tomatoes, tomato sauce, diced onion, and diced bell pepper into the slow cooker.
2. Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and beef broth. Stir gently to combine all the ingredients.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the vegetables are tender and the chili is piping hot throughout, ensuring the center of the meatballs reaches 165 degrees Fahrenheit.
4. Ladle the warm chili into individual meal-prep containers or serve directly into bowls with your favorite toppings.

Tips

• Divide the finished chili into glass meal-prep containers with tight-fitting lids for easy lunches throughout the week.
• Top with shredded cheddar cheese, diced avocado, and fresh cilantro just before serving.
• Store leftovers in the refrigerator for up to four days.