5 from 1 vote
Meatball Chili Recipe For Stove Top OR Slow Cooker!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
Easy meatball chili recipe that can be made in the slow cooker or on the stove top!
Servings: 12
Author: Sarah | Must Have Mom
Ingredients
  • 2 14 oz bags Simek’s Mini Beef Meatballs
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow or white onion chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 jalapeño peppers finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 46- oz. can tomato juice
  • 28- oz. can diced tomatoes
  • 15- oz. can tomato sauce
  • 16- oz. can tri-bean blend beans kidney, pinto and black, drained and rinsed
  • 16- oz. can pinto beans drained and rinsed
  • Shredded cheese and sour cream or greek yogurt for topping
Instructions
  1. 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.
  2. 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).
  3. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
  4. Next add in frozen mini meatballs and stir again to mix well.
  5. 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.
  6. 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. Serve warm and top with cheese and sour cream or greek yogurt.