Hearty Slow Cooker Chili Meatballs for Easy Weeknight Dinners
Easy and satisfying slow cooker chili meatballs that bring comfort and flavor to your weeknight dinners.
Equipment
- - Slow Cooker
Ingredients
For the Meatballs
- 1 pound Ground Turkey can substitute with ground chicken or lean ground beef
- 1 teaspoon Onion Powder fresh onion can enhance flavor
- 1 teaspoon Garlic Powder fresh minced garlic recommended
- 1 teaspoon Salt adjust to taste
- 1 teaspoon Black Pepper adjust to taste
For the Chili Sauce
- 28 ounces Diced Tomatoes San Marzano for richer flavor
- 15 ounces Tomato Sauce spicy variety optional
- 15 ounces Black Beans kidney beans are a substitute
- 1 cup Frozen Corn fresh corn can be used
- 2 tablespoons Chili Powder adjust for spice level
- 1 teaspoon Ground Cumin coriander can replace
- 1 cup Mushrooms other vegetables can be used
For Serving
- 2 cups Cooked Rice or Quinoa for soaking up the sauce
- 6 pieces Warm Tortillas for wrapping the meatballs
- Avocado and Cheese for topping
Instructions
How to Make Slow Cooker Chili Meatballs
- In a large mixing bowl, combine ground turkey with garlic powder, onion powder, salt, and pepper. Form mixture into 20-24 walnut-sized meatballs.
- Dice the onion and slice the mushrooms.
- In a small bowl, mix together garlic powder, onion powder, chili powder, and cumin.
- Arrange meatballs in a single layer at the bottom of slow cooker. Pour diced tomatoes and tomato sauce over meatballs, then layer on onion, mushrooms, black beans, and corn.
- Sprinkle the prepared spice mix evenly over everything and gently stir to combine.
- Cover and cook on high for 2-3 hours, or low for 3-4 hours.
- Taste your chili and adjust seasoning with more salt and pepper if desired.
Notes
For an optional touch, serve with a sprinkle of fresh cilantro.