Recipe: Slow Cooker Red and Green Chili

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I have clearly been on a slow cooker recipe kick lately! I just love those evenings when dinner is done (and even cleaned up minus the plates – or bowls in this case!). Whether you are busy entertaining guests from out of town or just have a hectic afternoon or evening planned, your slow cooker is the only thing between you and a wholesome real food meal like this chili with green bell peppers.

Slow Cooker Red and Green Chili from 100 Days of #RealFood #slowcooker #chili

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Slow Cooker Red and Green Chili from 100 Days of #RealFood #slowcooker #chili

 

4.6 from 11 reviews
Slow Cooker Red and Green Chili
Serves: 6-8
 
Ingredients
  • 2 tablespoons butter
  • ½ onion, diced
  • 3 small or 2 large bell peppers (any color), diced
  • 1 jalapeño, minced
  • 1 garlic clove, minced
  • 1 pound ground beef, grass fed recommended (or ground pork, turkey, or venison)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 28-ounce cans diced tomatoes with juice
  • 1 can kidney beans, drained and rinsed
  • 1 bay leaf
  • Special equipment needed: Slow cooker
Toppings:
  • Sour cream
  • Freshly grated cheese
Instructions
  1. In a medium sauté pan over medium-low heat, melt the butter. Add the onions and cook until they begin to soften, about 6 or 7 minutes.
  2. Add the bell peppers, jalapeño, and garlic to pan and cook while stirring occasionally for 4 to 5 more minutes.
  3. Turn the heat up to medium, add the ground beef to the pan, and break it up with a spatula while cooking. Season the meat with the chili powder, cumin, and salt.
  4. After 4 or 5 minutes, once the meat has browned, add the mixture to the bottom of the slow cooker. Top it with the tomatoes, beans, and bay leaf. Turn slow cooker to high and cook for 4 or 5 hours.
  5. Serve warm with recommended toppings.
Notes
We recommend organic ingredients when feasible.

 

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80 comments to Recipe: Slow Cooker Red and Green Chili

  • Kelley

    Does this chili freeze well? Would I just put it in the jars like all the soups?

  • Melanie

    Is this on the mild or spicy side? Thanks

    • Amy Taylor (comment moderator)

      Hi Melanie. I do not find it particularly spicy. You can always leave out the jalapeno if you are concerned. ~Amy

  • Nicole

    Do you drain the meat after cooking it? If not is it greasy/fatty?

    • Emily3

      I make this chili several times a year, and typically use 90% lean ground beef and don’t need to drain the fat. I have also used 80% leam ground beef and that was a bit too oily / fatty for my taste.

  • Michael

    Could you make this with beef or lamb stew meat, sear and then slow cook a little longer? I mean I know you *can* just curious if it would hold up, require some ingredient modifications, etc.

    • Amy Taylor (comment moderator)

      HI Michael. I think this is a very flexible recipe and lends itself well to experimentation. Let us know what you come up with. :)

  • Would you address your stand on tomatoes in cans vs in glass? I can never find tomatoes in glass jars but I always read how harmful they are in cans.

    • Amy Taylor (comment moderator)

      Hi there. I, personally, no longer buy tomatoes in cans because of the their acidity and the leaching of BPA. If you cannot find glass containers, most mainstream stores offer at least one brand of tomatoes in in cardboard tetra paks. ~Amy

  • Lena

    Gave this recipe a five star rating because I never make chilli so I used this recipe for a chilli cook off that I was invited to with some church friends. Who knew, you had the best chilli in town. My chilli won and the crock pot was dry as a bone when I went to get the leftovers. Thanks for the easy recipe.

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