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 10 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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65 comments to Recipe: Slow Cooker Red and Green Chili

  • Dariel

    I made this earlier this week. It was a big hit. The only problem I had with this recipe is I could not fit two cans of tomatoes in my crock pot. So, I only used one can. I really don’t think it needed two cans because it would have been too watery.

  • Leigh

    Ok. I feel really silly asking this because I am a pretty decent home cook and have made chili on several occasions… but here goes: If all of the ingredients are cooked when placed into the crockpot, how are they not painfully overcooked after 5 hours on high?? When I make soup, I leave the cooked meat until the last phase so it doesn’t get over cooked. I really do need to know, after 5 hours in the crock pot, won’t ground turkey (I can’t eat beef) just disintegrate?

  • Nicole

    Made this with range-fed ground beef from the farmer’s market – Loved it! This needs to be a twice a month meal!

  • [...] recently shared a Red & Green Chili recipe that was also for the slow cooker, but it did require a little bit of stove cooking first. [...]

  • Missy

    To make a vegetarian version would you substitute a opulent more cans of beans for the meat?

    • Assistant to 100 Days (Amy)

      Hi Missy. You can certainly add more beans and you might also want to add some veggies but we have not adapted this recipe. :) ~Amy

  • Heather

    This sounds very silly but I am a novice cook at this point. After adding to the slow cooker, how often do you stir it all together? Thanks so much!

    • Assistant to 100 Days (Amy)

      Hi Heather. One of the rules about using a crock pot is keeping the lid on until cook time is over. Removing the lid, especially in the first two hours will significantly slow down the process. ~Amy

  • Jessica

    I made this today & OMG it turned out amazing! I added some taco seasoning (trader joes) no additives. So perfect! Thank you for recommending this! I feel like a chili pro now!

  • […] skillet cornbread is super easy to make and would be a great compliment to so many dishes like chili, black eyed peas (or other beans), taco soup, lentil soup (and sausage!), BBQ chicken or ribs, […]

  • Anne W.

    I made this Sunday and sent it to school with my kindergartner yesterday! She came home with a empty lunch box which rarely happens! And was asking for it for dinner last night. Until I started making your whole-wheat pizza pockets which were a huge hit all the way around. Thanks for the delicious and easy recipes!

  • Mary

    Very good. It did seem a little liquid-y, so I think I will add more beans and possibly more meat next time. Great flavor, though.

  • What brand of chili powder do you use? I just looked at the ingredients on the kind I have here at home and it says chili pepper, salt, spices, silicon dioxide(added to make free flowing), and garlic. I’m sure I’m not using the best out there! Thanks in advance!! Love your site SO much!!

  • Assistant to 100 Days (Amy)

    Hi Christy. There are many organic chilli powders without additives. Swanson is easy to find. ~Amy

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