Slow Cooker Chili Recipe

Introduction

Ingredients

• 2 pounds ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Shredded cheddar cheese, sour cream, and sliced green onions for serving

Instructions

1. In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
2. Add the chopped onion, garlic, red bell pepper, and green bell pepper to the skillet. Cook for 3-4 minutes, or until the vegetables are slightly softened.
3. Transfer the beef and vegetable mixture to a 6-quart slow cooker.
4. Add the diced tomatoes, tomato sauce, kidney beans, black beans, green chilies, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using) to the slow cooker. Stir to combine.
5. Cover and cook on high for 4 hours or low for 8 hours.
6. Serve hot with shredded cheddar cheese, sour cream, and sliced green onions on top.

Nutrition

• Calories: 406
• Protein: 33 grams
• Fat: 18 grams
• Carbohydrates: 30 grams
• Fiber: 9 grams
• Sugar: 7 grams
• Sodium: 990 milligrams

Conclusion