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!
Slow Cooker Roasted Red Pepper Chili
- 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
- 2 teaspoons balsamic vinegar
- additional salt to taste
- 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.