Crock Pot Mexican Chili Con Carne Recipe

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Crock Pot Mexican Chili Con Carne
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  1. In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker.
  2. Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.65 Kcal (869 kJ)
Calories from fat 55.4 Kcal
% Daily Value*
Total Fat 6.16g 9%
Cholesterol 70.29mg 23%
Sodium 149.11mg 6%
Potassium 605.71mg 13%
Total Carbs 11.18g 4%
Sugars 5.99g 24%
Dietary Fiber 2.63g 11%
Protein 25.4g 51%
Vitamin C 15.8mg 26%
Iron 2.8mg 15%
Calcium 44.8mg 4%
Amount Per 100 g
Calories 105.2 Kcal (440 kJ)
Calories from fat 28.07 Kcal
% Daily Value*
Total Fat 3.12g 9%
Cholesterol 35.61mg 23%
Sodium 75.54mg 6%
Potassium 306.88mg 13%
Total Carbs 5.67g 4%
Sugars 3.03g 24%
Dietary Fiber 1.33g 11%
Protein 12.87g 51%
Vitamin C 8mg 26%
Iron 1.4mg 15%
Calcium 22.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • low sodium

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