Slow Cooker Red and Green Chili

12 Reviews / 4.6 Average
When you are entertaining guests or have a hectic evening, your slow cooker is the only thing between you and a real food meal like this slow cooker chili with green bell peppers. Pair this with some homemade cornbread on a cool night for the perfect dinner.
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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!). This Dutch Oven Chili is just as easy too!

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

Be sure to try this White Bean Chili and this No Bean Chili too!

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81 thoughts on “Slow Cooker Red and Green Chili”

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Recipe Rating




  1. 4 stars
    Really great flavor. Recipe made A LOT OF CHILI! So much that our family of 4 couldn’t finish leftovers. Next time I’ll halve the recipe. Going to try with leftover tritip tonight.

  2. 5 stars
    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.

    1. 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

  3. 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.

    1. 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. :)

    1. 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.