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.
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Slow Cooker Red and Green Chili
- 2 tablespoons butter
- 1/2 onion, diced
- 3 bell peppers, small, diced, any color
- 1 jalapeño, minced
- 1 clove garlic, 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-oz cans diced tomatoes, with juice
- 1 can kidney beans, drained and rinsed
- 1 bay leaf
- sour cream
- cheese, freshly grated
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.
Add the bell peppers, jalapeño, and garlic to pan and cook while stirring occasionally for 4 to 5 more minutes.
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.
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.
Serve warm with recommended toppings.
We recommend organic ingredients when feasible.