Chunky Slow Cooker Chili

Prep Time:
Cook time:
Total Time:
Serves: 6 to 8 servings
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 1/2 teaspoons olive oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 2 pounds lean ground beef

• 4 tablespoons tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 2 red bell peppers, diced

• 1 28-ounce can crushed tomatoes

• 1 cup reduced sodium beef broth

• 1 teaspoon cumin

• 1 1/2 teaspoons unsweetened cocoa powder

• 1 1/2 tablespoons chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground cayenne pepper

• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons reduced sodium soy sauce 

INSTRUCTIONS

1. Turn the Sauté or Browning feature on your slow cooker and heat the oil.

2. Add the diced onion and cook until tender, about 3-4 minutes, add the garlic and continue to cook until fragrant.

3. Add the lean ground beef and cook until browned, about 5 minutes, stirring to break it up as it cooks.

4. Add the diced pepper, and continue to sauté until heated through, about 2 minutes.

5. Add the tomato paste, stir in to loosen it up and cook for about 2-3 minutes.

6. Turn off the Sauté/Browning feature. Add the crushed tomatoes, beef broth, beans, spices, soy sauce, unsweetened cocoa powder and stir to combine.

7. Cover and cook on low for 7-8 hours or 4 hours on high

8. Serve

Tips: The chili is delicious on the day of but the flavours intensify the longer it sits. So be prepared to enjoy a flavour explosion on the next day and the day after that. Also you can freeze this recipe into single portions or family meals for several months. Take them out of the freezer the night before, place it in the refrigerator to defrost and when you get home heat the chili in a pot and enjoy!