Slow Cooker Chili
Recipe from Two Peas and Their Pod
This easy slow cooker chili is the perfect meal for a cold day! Serve with cornbread and your favorite toppings!
Servings: 10
Calories: 163kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 lbs lean ground beef, can use turkey or chicken
- 3 cloves garlic, minced
- 1 red bell pepper, seeds removed and chopped
- 1 (15 oz) can dark red kidney beans, rinsed and drained
- 1 (15 oz) can small red kidney beans, rinsed and drained
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans tomato sauce
- 1 cup beef broth
- 2 to 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon pure maple syrup, optional
- 1/4 cup sliced tamed jalapeño peppers, optional
- Chili toppings for serving: shredded cheese, sour cream, sliced green onions, jalapeño slices, cilantro, avocado, etc.
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion, ground beef, and garlic; cook, using a wooden spoon to crumble the meat as it cooks, until no trace of pink remains, about 5 to 8 minutes. Drain the grease liquid from the pan and discard.
- Place the cooked beef, onion and garlic into a 6-quart or larger slow cooker. Add the red pepper, beans, fire roasted tomatoes, tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, cayenne pepper, and maple syrup, if using.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the lid and stir in the tamed jalapeño slices, if using. Taste and season with additional salt and seasonings, if necessary.
- Ladle the chili into bowls and serve with desired toppings.
Nutrition
Calories: 163kcal | Carbohydrates: 5g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 444mg | Potassium: 468mg | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 20.1mg | Calcium: 34mg | Iron: 3.1mg