Recipes / pulses recipes /

Slow Cooker Chili

Slow Cooker Chili

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Occasion

4th of July

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

For the Chili

2 lbs ground beef
1 tbsp vegetable oil
1 onion large, chpped
1 bell pepper cored seeded and diced (green, red, orange, or yellow, your choice)
1 tbsp garlic minced
2 tbsp tomato paste
1 tbsp chili powder
2 tsp cumin ground
2 tsp dried oregano
2 15-ounce cans beans kidney beans, chickpeas,or pinto beans drained and rinsed (or a combo, or whatever beans you prefer)
2 28-ounce cans tomatoes crushed
½ tsp cayenne pepper
salt and pepper to taste

For Serving

Rice hot, white or brown
Cheese crumbled queso fresco or cotija or shredded cheeses
Scallions sliced or minced
Sour cream
Avocado diced (or guacamole)
Tomatoes fresh, chopped
Lime wedges

Instructions

Spray a large skillet and heat it over medium-high heat. Add the beef and sauté breaking it up with a spoon or spatula into crumbles, until it is browned throughout. Drain in a colander.
Carefully wipe out the skillet and return to medium heat. Add the oil, and then add the onion and bell pepper and sauté for 4 minutes until the vegetables have started to soften. Add the garlic and cook for another minute until you can smell the garlic. Add the tomato paste, chili powder, cumin and oregano, stir to combine, and then turn the mixture into a slow cooker. Add the browned beef, kidney beans, tomatoes, cayenne and salt and pepper and stir well. Cook on low for 8 hours.
Serve in bowls with the desired toppings.