Slow Cooker Chilli Con Carne Recipe

Introduction

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 pound ground beef
• 2 tablespoons chilli powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup beef broth

Instructions

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, garlic, red bell pepper, and jalapeno pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
4. Add the chilli powder, cumin, oregano, salt, and black pepper to the skillet and stir to combine.
5. Add the diced tomatoes, kidney beans, black beans, and beef broth to the skillet and stir to combine.
6. Transfer the mixture to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
7. Serve hot, garnished with your favourite toppings, such as shredded cheese, sour cream, and chopped cilantro.

Nutrition

• Calories: 413
• Protein: 29g
• Fat: 16g
• Carbohydrates: 38g
• Fibre: 12g
• Sugar: 7g
• Sodium: 937mg

Tips and Variations

• If you like your chilli spicier, leave the seeds in the jalapeno pepper or add some cayenne pepper to the mix.
• If you're short on time, you can skip sautéing the vegetables and just add them to the slow cooker raw.
• Try using different types of beans, such as pinto beans or navy beans, for a variation on the classic recipe.
• If you're vegetarian, you can omit the ground beef and use more beans or add some textured vegetable protein (TVP) for protein.
• If you're watching your sodium intake, use low-sodium beef broth and canned beans, or make your own beans from scratch.

Conclusion