Slow-Cooked Chili Recipe

Name: Slow-Cooked Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; 2 (16 ounce) cans kidney beans, rinsed and drained; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 onion, chopped; 2 green bell peppers, chopped, divided; 1 red bell pepper, chopped, divided; 2 tablespoons chili powder; 2 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon ground black pepper; 10 tablespoons shredded Cheddar cheese for garnish (optional)

Servings: persons

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 onion, chopped
2 green bell peppers, chopped, divided
1 red bell pepper, chopped, divided
2 tablespoons chili powder
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
10 tablespoons shredded Cheddar cheese for garnish (optional)

1
Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
2
Transfer ground beef to a slow cooker.
3
Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
4
Place remaining green bell peppers and red bell peppers on top of mixture.
5
Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
6
Stir chili and cook on Low setting for 6 more hours.
7
Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds ground beef, 2 (16 ounce) cans kidney beans, rinsed and drained, 2 (14.5 ounce) cans diced tomatoes, undrained, 1 onion, chopped, and more.

Yes, Slow-Cooked Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Chili

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