Slow Cooker Roasted Red Pepper Chili
Hearty and flavorful, this slow cooker roasted red pepper chili has ground beef, roasted roasted red peppers, smoked paprika, and a splash of balsamic vinegar. A delicious alternative to classic chili!
- 1.5 lb Ground Beef Lean; see note 1
- 1 onion diced
- 4 cloves garlic minced
- 17 oz jar roasted red peppers 500 mL; drained & chopped
- 28 oz diced tomatoes juices included
- 23 oz tomato sauce 680 mL; see note 2
- 19 oz white beans 540 mL drained and rinsed; see note 3
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 teaspoon 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.
Stir in the balsamic vinegar, taste and add salt as needed.
1- ground beef may be swapped for ground turkey
2- tomato sauce can sometimes be called passata, it does not refer to ketchup!
3- white beans can be called white kidney beans, cannelini beans or great northern beans
Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Heat in a pot on the stove over medium heat, stirring as needed, until steaming hot.
Reheat single portions in the microwave until steaming hot.
Top with your favorite chili toppings:
- sour cream
- tortilla chips
- green onions
Serving: 1/8 batch | Calories: 260kcal | Carbohydrates: 23g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 979mg | Fiber: 8g | Sugar: 10g