Description
A cozy and hearty Autumn Harvest Slow Cooker Chili recipe perfect for chilly days.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juice)
- 1 can (8 ounces) tomato sauce
- 1 cup corn (frozen or canned)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Chopped green onions (for serving)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and transfer to the slow cooker.
- Add the diced onion, garlic, bell pepper, kidney beans, black beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.
- Before serving, taste and adjust seasoning if necessary.
- Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
Notes
- For a spicier chili, add diced jalapeños or a teaspoon of cayenne pepper.
- Substitute ground meat with lentils or mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg