Slow Cooker Chili

Barbara Oseland

By
@BOseland

This is so easy to make it isn't even funny. All you have to do is dump everything in the slow cooker and let dinner begin. HMM seems to me that a Jalapeno cornbread muffin would go well with this.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

7 Hr

Ingredients

1/2 lb
ground turkey or ground chicken
1/2 lb
ground beef
3 dash(es)
worcestershire sauce
1 large
onion, chopped (about 1 cup) or 2-3 tbsp dried minced onion
2 clove
garlic, finely minced or grated
2 medium
celery stalks, chopped into 1/2 in pieces
1 can(s)
(28 oz) diced tomatoes, undrained
1 can(s)
(15 oz) tomato sauce or tomato soup (10.75 oz)
2 tsp
chili powder
2 tsp
ground cumin
1/4 tsp
dried oregano leaves
1/4 tsp
ground cinnamon
1/4 tsp
ground cayanne pepper (optional) if using mix in the palm of your hand with the cinnamon before adding
1 medium
bell pepper, cut into 1-inch pieces (1 cup)
1 can(s)
(19 oz) red kidney beans, drained, rinsed or can of spicy chili beans with sauce
1 medium
jalapeno pepper, seeded and diced (optional)

TOPPINGS

reduced fat shredded cheddar cheese
finely chopped onion
low fat sour cream
diced jalapeno peppers

Directions Step-By-Step

1
In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, Jalapeno, beans and toppings.
2
Cover; cook on Low heat setting 6 to 7 hours.
3
Stir in bell pepper, diced Jalapeno and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese or your choice of toppings.
4
Note: For slow cookers or crock pots with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

You can also use a 28-ounce can of whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.

About this Recipe