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–+ servings

Spicy Slow-Cooked Chili Recipe

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Cuisine Mexican
Servings 10 servings

Ingredients
  

  • 2 pounds ground beef (or same amount soy crumbles OR 1 cup black whole lentils as a vegetarian alternative)
  • 2 16 ounce (454 grams) cans kidney beans, rinsed and drained (Look for BPA-free cans)
  • 2 14.5 ounce (411 grams) cans diced tomatoes, drained (Look for BPA-free cans)
  • 1 8 ounce (227 grams) can tomato sauce (Look for BPA-free cans)
  • 2 onions, chopped
  • 1 green bell pepper, chopped (option to replace with jalapeno pepper for more heat)
  • 2 cloves garlic minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon cayenne pepper (or more to taste for more heat)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup shredded cheddar cheese, optional

Instructions
 

  • Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
  • Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cumin, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on low for 10 hours, or high for 4 hours.
  • Garnish each serving with optional cheddar cheese.
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