Slow Cooker Chili with Beans
Serves: 6-8
Prep time: 20 minutes
Cooking time: 10.5 hours​​​​​​​
​Ingredients
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2 pounds meat. Choice of:
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93% lean ground beef
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Ground turkey
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Ground chicken
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1 tbsp canola oil (only needed if using turkey or chicken​)
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2 1/4 teaspoons kosher salt
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Freshly ground black pepper
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1 tablespoon tomato paste
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1 cup chopped onion
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1 cup chopped red bell peppers
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3 garlic cloves, minced
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1 jalapeño, diced (optional, also include as many seeds as you desire based on spicyness desired)
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1 (15-ounce) can no-salt-added black beans or kidney beans, rinsed and drained
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1 (15.5-ounce) can chickpeas, rinsed and drained
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1 (4-ounce) can diced green chiles
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1 (28-ounce) can whole or crushed tomatoes
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1 (8-ounce) can no-salt-added tomato sauce
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2 cups carrots, sliced
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon sweet paprika
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1 teaspoon chipotle powder (optional)
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1/2 teaspoon garlic powder
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1/2 teaspoon cinnamon
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2 bay leaves
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Sea salt (to taste)
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Optional for serving:
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Shredded cheddar cheese
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Sour cream
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Rice
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​Cooking
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Set a large deep skillet over medium-high heat.
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Add the meat, 2 1/4 tsp salt, and black pepper to taste. If using turkey or chicken, add the 1 tbsp of canola oil. Cook and use a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes.
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Drain almost all of the liquid from the pan.
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Add the tomato paste, onion, bell peppers, jalapeño (if using), and garlic. Stir the mixture a handful of times until the vegetables have softened, 3 to 4 minutes.
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Transfer the contents of the skillet to a slow cooker.
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Add the black/kidney beans, chickpeas, green chiles, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, carrots, and bay leaves.
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Cover and cook on low for 10 hours. Taste along the way and add salt based on flavor.
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Discard the bay leaves and serve.
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Serving Notes
To serve, ladle the chili into serving bowls. Top each with sour cream and cheddar, if desired. This dish may also be served with rice to stretch or to reduce spiciness.