Slow Cooker Chili
This easy, savory, just-the-right-amount-of-spicy slow cooker chili is loaded with 3 different kinds of meat, kidney beans, tomatoes, and the perfect blend of spices. You're going to love it!
Servings: 6 servings
Equipment
Ingredients
- 2 pounds (907 g) ground veal, pork, and beef mix (also called meatloaf mix)
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 clove garlic minced
- 14.5 ounce (411 g) canned diced tomatoes undrained
- 16 ounce (454 g) canned red kidney beans drained and rinsed
- 16 ounce (454 g) tomato sauce
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ tablespoon granulated sugar
- ½ teaspoon sweet paprika
- ½ teaspoon ground red pepper flakes
- 2 bay leaves
- Salt and pepper to taste
- Toppings: red onions, sour cream, cheddar cheese, green onions
Instructions
- In a large skillet, brown your meat. Crumble, drain, and place in the insert of your slow cooker.2 pounds ground veal, pork, and beef mix
- Add in the rest of the chili ingredients, stir with a spatula to get everything mixed well and incorporated.1 medium onion, 1 green bell pepper, 1 clove garlic, 14.5 ounce canned diced tomatoes, 16 ounce canned red kidney beans, 16 ounce tomato sauce, 1 tablespoon tomato paste, 3 tablespoons chili powder, 1 teaspoon ground cumin, ½ tablespoon granulated sugar, ½ teaspoon sweet paprika, ½ teaspoon ground red pepper flakes, 2 bay leaves, Salt and pepper
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Serve hot with desired toppings.Toppings: red onions, sour cream, cheddar cheese, green onions
- Store leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1 bowl (300 grams) | Calories: 431 kcal | Carbohydrates: 25 g | Protein: 40 g | Fat: 24 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Cholesterol: 106 mg | Sodium: 847 mg | Potassium: 732 mg | Fiber: 8 g | Sugar: 9 g
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