This hearty slow-cooked beef chili gets a boost of flavor, color and nutrition from many tender vegetables like zucchini, carrots and pepper. Set it in the morning for a low-key satisfying weekday meal.
Slow-cooked rice with this flavor package to make your clean chili night vegetables powered! Classic chili spices like chili powder, cumin and garlic, rainbow, fresh vegetables and fiber-rich kidney beans, provide you with a healthy family dinner waiting for you after get off work.
How to Make Slow-Cooked Beef Chili
Your slow cooker completes all the heavy lifting in this recipe. All you need to do is brown beef, chop up veggies, and throw everything into the slow cooker!
Some of you asked me if I could skip the step of whipping the beef into a skillet and then add raw beef to the slow cooker.
We do not recommend this for two reasons. First, cold beef can be kept growing in a slow cooker for a while, which gives the meat time to become…stylish. We don’t want that.
Secondly, the brown meat brings a lot of flavor to the party. It’s worth getting caramel good in your last chili!
Can I make slow-cooked beef chili on the stovetop?
Yes! If you want to make this recipe on the stove instead of on a slow cooker, brown beef on the bottom of the large pot. Then add the remaining ingredients, cover the pan, and let the peppers cook for a while.
The beauty of chili is that you can cook it all day on the stove if you want. Alternatively, you can let it cook on low heat for an hour to mix the flavors and tenderize the vegetables.
Should I serve with the chili?
Topping time! Some of our favorite chili toppings are:
- Crushed cheese
- sour cream
- Avocado cubes
- Chopped cilantro
- Green onion
- Pico de Gallo
As for the menu pairing, the fresh, bright green salad with slow-cooked beef chili was in great condition. Our kids also love to dip in tortillas in chili. Also, try our spiced cornbread, which is never better than a place to dip in a bowl of chili!
More satisfying dinner ideas
Slow Cooker
This hearty slow-cooked beef chili promotes flavor, color and nutrition from a large number of tender vegetables.
Serve: 8
Calories: 196KCAL
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Brown ground beef in a skillet, breaking the medium heat into small pieces. Slice the onions thinly and add them to the skillet and fry until tender.
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Add chopped garlic, pepper, carrots and zucchini and all spices to the skillet: chili powder, cumin, garlic powder and oregano. Stir until the flavor releases – about a minute. Add everything to a 6 quart slow cooker.
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Add frozen corn, kidney beans, diced tomatoes and water. Stir everything and set high for 3-4 hours or low for 6-8 hours.
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Serve with grated cheese, sour cream, coriander, green onion, or any other filling you prefer.
Calories: 196KCAL | carbohydrate: 28g | protein: 17g | Fatty: 3g | Saturated fat: 1g | cholesterol: 25mg | sodium: 539mg | fiber: 8g | sugar: 7g
