Hearty Slow-Cooker Chili

Name: Hearty Slow-Cooker Chili
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings (2-3/4 quarts)
Cuisine: North America, Mexican
Ingredients: 2 teaspoons canola oil; 1 large green pepper, chopped; 1 large onion, chopped; 2 garlic cloves, minced; 3 pounds lean ground beef (90% lean); 2 cans (14-1/2 ounces each) stewed tomatoes, undrained; 2 cans (8 ounces each) tomato sauce; 2 cans (4 ounces each) chopped green chiles; 1/2 cup minced fresh parsley; 2 tablespoons chili powder; 1-1/4 teaspoons salt; 1 teaspoon paprika; 1/2 teaspoon pepper; Hot cooked rice or pasta; Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. Cook: 6 hours

Recipe by Molly Butt

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 10, 2022

When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio

Can you freeze Hearty Slow-Cooker Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

TEST KITCHEN APPROVED

Hearty Slow-Cooker Chili

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Yield:10 servings (2-3/4 quarts)

Prep:25 min

Cook:6 hours

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Ingredients

2 teaspoons canola oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 pounds lean ground beef (90% lean)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/2 cup minced fresh parsley
2 tablespoons chili powder
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

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Directions

1
In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker.

2
Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker.
3
Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired.

Nutrition Facts

1 cup (calculated without rice and toppings): 278 calories, 13g fat (5g saturated fat), 85mg cholesterol, 863mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 29g protein.

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