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  • Writer's pictureJenn Clayton

Slow Cooker Chili

The PERFECT easy slow cooker meal!! Also, makes GREAT leftovers!!

Full of flavor, protein, fiber and lot of veggies! A perfect cool weather family meal!

Full recipe in video below

RECIPE: 1 large yellow onion chopped

1 pound lean ground beef or ground turkey- 96%

4 cloves garlic minced

2 bell peppers red, yellow or orange, chopped

2 tablespoons chili powder see note

1 tablespoon ground cumin

1 tablespoon dried oregano2 teaspoons paprika

1 teaspoon brown sugar

1 teaspoon salt

½ teaspoon black pepper

6 ounce can tomato paste

1 cup low sodium beef broth or chicken broth

28 ounce can fire roasted diced tomatoes

15 ounce can kidney beans rinsed and drained

15 ounce can black beans rinsed and drained


  • Heat a large skillet on the stove over medium-high heat. Add the onion to the pan and cook until softened, about 2 minutes.

  • Add the ground beef in the pan and cook until browned, crumbling with a spoon or spatula.

  • Add the garlic to the pan and cook, stirring, for 30 seconds. Remove the pan from the heat. Transfer the contents of the skillet to the slow cooker.

  • Add the bell pepper, chili powder, cumin, oregano, paprika, brown sugar, salt, black pepper, tomato paste, broth and diced tomatoes to the slow cooker. Stir.

  • Gently stir in the kidney beans and black beans.

  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

  • Serve chili with toppings as desired.

6 Servings:

172 calories

2g fat

25g carbs

16g protein


Recipe inspiration from kristineskitchen.com



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