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!
Sponsor Shoutout: Once A Month Meals
Speaking of easy make-ahead meals, our sponsor, Once A Month Meals, is an expert in that department! They have mastered the art of making a month’s worth of meals (breakfast, lunch AND dinner) in just one day. It may sound too good to be true, but the reality is, if you follow their detailed guides, it can be done.
As one of their members, you will have access to recipe cards (serving size customizable), freezer directions, organized grocery lists, step-by-step cooking day instructions, and printable labels. Be sure to check out their “Whole Foods” and “Paleo” meal planning tracks.
Be sure to try this White Bean Chili too!
Slow Cooker Red and Green Chili
Ingredients
- 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
Toppings:
- sour cream
- cheese (freshly grated)
Instructions
- 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.
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.
Can this be made without the meat?
Hi there. We’ve not tried making this recipe without meat.
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.
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.
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
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.
HI Michael. I think this is a very flexible recipe and lends itself well to experimentation. Let us know what you come up with. :)
Do you drain the meat after cooking it? If not is it greasy/fatty?
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.