Classic Slow Cooker Chili

🧂 Ingredients

• 2 tablespoons vegetable oil
• 2 medium onions

  chopped finely (2 cups)
• 1 red bell pepper

  cut into ½ inch cubes
• 6 cloves garlic

  minced or pressed
• ¼ cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper
• 2 pounds 85% lean ground beef
• 1 can red kidney beans

  drained and rinsed, 15 ounces each
• 1 can pinto beans

  drained and rinsed, 15 ounces each
• 28 ounces diced tomatoes with juice
• 28 ounces tomato puree

Instructions

• 1 Heat oil in large pan over medium heat. Add onions, bell pepper, garlic, chili
  powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring
  occasionally, until vegetables are softened and beginning to brown, about 10
  minutes.
• 2 Increase heat to medium-high and add half the beef; cook, breaking up pieces
  with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4
  minutes. Add remaining beef and cook, breaking up pieces with a wooden spoon,
  until no longer pink, 3 to 4 minutes.
• 3 Pour all contents into crock pot.
• 4 Add beans, tomatoes, tomato puree, and ½ teaspoon salt into crockpot. Stir
  everything to combine.
• 5 Cook on low for 8-9 hours or high for 4-5 hours.

Nutrition Info