Anti Inflammatory Slow Cooker Chili
Total time8 hr 20 min
Prep time20 min
Cook time0 min
5.0(18)
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Learn more āIngredients
6 servings
- 1 Ā½ lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Ā½ tsp cayenne pepper
- 1 tsp salt
- Ā½ tsp black pepper
- 1 tbsp olive oil
- Ā½ cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
For serving
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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