Is it cold where you live? Do you have mountains of snow outside your window? Are you short on time? Do you hate doing dishes? Do you love comfort food that warms you up? If you answered yes to any or all of those questions, this chili is for you. Tossing everything into the slow cooker means you don’t have to spend hours standing over the stovetop, stirring and tending to your chili. Plus, who doesn’t love coming home after a long day to a house that smells amazing?
Slow Cooker Beef & Veggie Chili
1 tablespoon olive oil
1 pound 93% lean ground beef
2 medium onions, diced
8 cloves garlic, minced
1/3 cup chili powder
1 tablespoon ground cumin
2 bell peppers, diced
8 ounces cremini mushrooms, chopped
16 ounces tomato sauce
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 jalapeno, seeds removed and minced (optional)
for serving (optional):
cooked macaroni noodles
fat free Greek yogurt or sour cream
thinly sliced green onions
- Heat oil in a large skillet over medium-high heat. Add beef, onions, and garlic and cook until beef is no longer pink, about 7 minutes; stir with a spoon to break beef up into smaller pieces. Add chili powder and cumin and stir to coat. Cook for 1 – 2 minutes or until fragrant, stirring frequently. Transfer mixture to a slow cooker.
- Stir in bell peppers, mushrooms, tomato sauce, diced tomatoes, and kidney beans. Cover slow cooker and cook for 6 hours on high or 8 hours on low. Season with salt and pepper to taste before serving toppings of your choice.
Thursday, February 5, 2015 at 8:50 am
1/3 cup chili powder seems like a lot. Could chili beans be substituted for the kidney beans and then cut back on the chili powder?
Thursday, February 5, 2015 at 9:00 am
I imagine that would work, but I haven’t used chili beans in this recipe before. I do love my chili with a bit of heat so I put a little more in, but adjust it to fit your personal preference. I would start at 2 – 3 tablespoons if you use the chili beans and increase it from there.