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Home » Recipes

Slow Cooker Red and Green Chili

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, Chicken Chili, and this No Bean Chili too!

Slow Cooker Red and Green Chili in a white bowl topped with sour cream and cheese

Slow Cooker Red and Green Chili

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.
12 Reviews / 4.6 Average
Prep Time: 20 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 20 minutes mins
Course: Dinner
Cuisine: American
Method: Slow Cooker
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 6 people
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Ingredients
  

  • 2 tablespoons butter
  • ½ 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Red and Green Chili
Amount Per Serving
Calories 604 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 64mg21%
Sodium 702mg31%
Potassium 4238mg121%
Carbohydrates 88g29%
Fiber 22g92%
Sugar 52g58%
Protein 30g60%
Vitamin A 4805IU96%
Vitamin C 270.7mg328%
Calcium 664mg66%
Iron 22.1mg123%
* Percent Daily Values are based on a 2000 calorie diet.
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6.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jen says

    October 02, 2019 at 3:17 pm

    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.

    Reply
  2. Kathy says

    October 28, 2015 at 9:56 pm

    Can this be made without the meat?

    Reply
    • Amy Taylor (comment moderator) says

      November 12, 2015 at 5:03 pm

      Hi there. We've not tried making this recipe without meat.

      Reply
  3. Lena says

    November 15, 2014 at 8:27 pm

    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.

    Reply
  4. A. Taylor says

    November 14, 2014 at 7:10 pm

    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.

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2014 at 5:39 pm

      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

      Reply
  5. Michael says

    November 10, 2014 at 6:55 pm

    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.

    Reply
    • Amy Taylor (comment moderator) says

      November 24, 2014 at 8:41 am

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

      Reply
  6. Nicole says

    October 18, 2014 at 8:55 pm

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

    Reply
    • Emily3 says

      October 19, 2014 at 9:18 am

      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.

      Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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