This meatball chili recipe is perfect for game day or warming up on a chilly day! You can make it on your stove top or simmer it in the slow cooker all day. Either way, it’s amazing and is sure to fill you up!
This recipe is a spin on traditional chili but uses meatballs instead of traditional ground beef.
To make this amazing meatball chili recipe you’ll need frozen mini beef meatballs (I used the Simek’s mini beef pictured above), beans, tomato sauce, tomato juice, diced tomatoes, an onion, garlic, green pepper, spices and parsley.
If you will be making your meatball chili in a slow cooker then begin with a skillet. If you will be making it on the stove top instead of the slow cooker then start with a large pot.
Add the olive oil to the skillet or pot. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are translucent and fragrant (about 5 minutes).
Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
Next add in frozen mini meatballs and stir again to mix well.
To your pot or slow cooker, add the tomato juice, diced tomatoes, tomato sauce, tri-bean blend and pinto beans to either the skillet or slow cooker, depending on which you are using.
If using the stovetop, bring to a boil, then reduce heat to medium-low and simmer for 2 hours. In a slow cooker, cook on low for 7 to 8 hours.
Ladle that amazingness into a bowl and serve hot!
Serve warm and top with cheese and sour cream or greek yogurt.
Print off the recipe below! Be sure to pin the image below for easy finding later or share it on Facebook!