An easy and hearty chili recipe that gets a flavor boost from roasted red peppers, smoked paprika, and a splash of balsamic vinegar! Plus three recipes to use up your left-overs!
All right, all right, all right!
I am back with the fourth instalment of the 3-in-1 slow cooker recipes series for you! In case you missed it, I provide one big-batch base slow cooker recipe and then three additional recipes to use it in. That way you don’t get sick of your left-overs! The previous recipes in the series are here.
And even though I’m providing a deeelicious chili recipe today, all of my ‘left-overs’ recipes would be easily transferable to pretty much any chili.
Are you ready? Let’s go!
Sooo. This post was drafted on October 26. That’s seriously how long I’ve been trying to get this post published! Sadly, back on October 26, I was an over-worked, stressed-to-the-max crazy person, and the 3-in-1 slow cooker series had to be paused.
Now I’m back, much more sane, and so happy to be sharing this recipe with you, because It. Is. Delicious.
I wanted to mix up the traditional chili ever so slightly, so I decided to add roasted red peppers. Then I added some smoked paprika and subbed kidney beans for white beans. Finally, just before serving, I added two teaspoons of balsamic vinegar.
These ‘tweaks’ give some subtle undertones to the chili: sweetness from the roasted red peppers, smokiness from the paprika, and a verrry subtle tanginess from the balsamic. But in all, it is still pretty close flavor-wise to a more traditional chili.
Stay tuned because over the next few days, I will be sharing my 3 recipes to use up your slow cooker roasted red pepper chili! But really, these recipes are all versatile and would work with any of your favorite chili recipes.
I hope you’re as excited as I am!
Chili Pot Pies with a Cornbread Crust
Leftover Chili Tortilla Stacks
Slow Cooker Roasted Red Pepper Chili
Ingredients
- 1.5 lb Ground Beef Lean
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 jar roasted red peppers drained and rinsed, chopped if necessary
- 28 oz diced tomatoes
- 23 oz/680mL tomato sauce
- 19 oz/540mL white beans drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tsp cocoa powder
after cooking:
- 2 teaspoons balsamic vinegar
- additional salt to taste
Instructions
- Cook beef in a pan over medium heat, stirring to break it up for 8-10 minutes, or until no pink remains. Drain any grease from the beef as you transfer it to the base of a slow cooker.
- Add all remaining ingredients and stir up.
- Cook on the lowest setting for 8-10 hours.
Courtney
Hey! I love this recipe <3 Thanks for sharing! Question – can we freeze the leftovers? How would you go about reheating it? Stove top?
Thank you!
Denise
Hi Courtney! Yes, this recipe freezes great! I would reheat on the stove or in the microwave until steaming hot. Hope you enjoy!
Nicole
We always sub ground turkey for beef, would that detract from this recipe? Or do you think it would be just as good? Thanks for your site btw! I am a new fan!
Denise
Hi Nicole, I’m sure ground turkey would work great! Thanks so much, glad you are liking the recipes 🙂
Di@bibbyskitchen
Love the versatility of this chili. Great flavours and really clever ways of saving time.
Denise
Thank-you, Di! 🙂
Jess @ Flying on Jess Fuel
Mmm this looks so yummy! I always love finding new chili recipes, since it’s my hubby’s favorite food. 🙂 I love the tortilla stack idea! I seem to always have a ton of leftover tortillas laying around.
Denise
Thanks, Jess! The tortilla stack is SO easy! I should be posting the recipe tomorrow (it’s barely a recipe, ha ha!)
Kelly
I’m so glad you are sharing this chili with us now because it’s perfect for the cold day we are having here. It looks beautiful and I loooove the roasted red peppers and balsamic vinegar in here!
Denise
You are right! I think January might be better chili season than October anyways 😉 Thanks, Kelly!
April @ Girl Gone Gourmet
Love this series! I’m challenging myself to use the slow cooker more – such a great idea to use it to make a base dish to use throughout the week. Glad to hear things have slowed down!
Denise
I definitely have more slow cooker recipes on the list, it’s just so convenient! Thanks, April!
Medha @ Whisk & Shout
Roasted red pepper is the best! Loving this chili 🙂
Denise
THanks so much, Medha 🙂
Denise
Aw thanks Jessica! I am so glad I have the time to do them again 🙂 🙂
Annie
Oh my this looks delicious!! I love love love white beans they are my favorite so this is right up my alley! How clever to add the vinegar and red peppers!
Denise
Thanks so much, Annie! I am loving white beans these days, too!
Gayle @ Pumpkin 'N Spice
Wow does this chili looks amazing, Denise! I’m glad you were finally able to share this with us. I love that you added red peppers in here. Sounds so flavorful and comforting!
Denise
Yay! It’s like I finally got something off my chest 😉 Thanks, Gayle!
marcie
I love this roasted red pepper twist on chili, Denise — those peppers must give this so much flavor! And here’s to having more time to do those great 3 in 1 posts!
Denise
Thanks so much, Marcie! I’m excited to get back at it!
Natalie @ Tastes Lovely
Back in October I bet you were swamped with your thesis and being a mama and full time blogger. Eeep! Bet you’re glad your thesis is done. Woo hoo! This chili sounds delicious! Can’t wait what other recipes I can use it in. Those potato nachos look FAB!
Denise
SO GLAD!! Well it is not quite handed in but it’s 99.9% done so that’s a huge relief! Thanks, Natalie!