Description
A comforting and hearty slow cooker chili that’s perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 medium onions (chopped finely, approximately 2 cups)
- 1 red bell pepper (cut into 1/2 inch cubes)
- 6 cloves garlic (minced or pressed)
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
- 1 can red kidney beans (drained and rinsed, 15 ounces)
- 1 can pinto beans (drained and rinsed, 15 ounces)
- 28 ounces diced tomatoes with juice
- 28 ounces tomato puree
Instructions
- In a large pan over medium heat, add the vegetable oil.
- Add the chopped onions, bell pepper, and minced garlic. Stir in the chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne. Cook until the vegetables are softened and beginning to brown, about 10 minutes.
- Increase the heat to medium-high and add half of the ground beef. Break it apart with a wooden spoon, cooking until it’s no longer pink, about 3 to 4 minutes. Then add the remaining beef and cook until just cooked through.
- Pour the sautéed mixture into your crock pot. Then add the drained beans, diced tomatoes, tomato puree, and 1/2 teaspoon of salt. Stir well to combine.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours.
Notes
For a lighter option, substitute ground beef with turkey or a plant-based meat alternative.
- Prep Time: 20 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 70mg