Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step is crucial for developing a deeper flavor base for your chili.1 tablespoon olive oil, 2 pounds ground beef (or ground turkey for a lighter option)
- Add the chopped yellow onion and bell peppers to the same skillet (no need to wipe it clean). Cook for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 4 cloves garlic, minced
- Transfer the browned ground beef, sautéed onion, bell peppers, and garlic into your slow cooker. Add the drained and rinsed kidney beans, black beans, and cannellini beans. Pour in the undrained diced green chilies and the optional diced jalapeños for a little kick.2 pounds ground beef (or ground turkey for a lighter option), 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 4 cloves garlic, minced, 1 (15-ounce) can kidney beans, drained and rinsed, 1 (15-ounce) can black beans, drained and rinsed, 1 (15-ounce) can cannellini beans, drained and rinsed, 1 (10-ounce) can diced green chilies, undrained, 1 (4-ounce) can diced jalapeños, undrained (optional, for extra heat)
- Pour in the low-sodium beef broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir everything gently to combine all the ingredients evenly.2 cups low-sodium beef broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (or more, to taste)
- Season generously with salt and freshly ground black pepper to your liking. Give everything a final stir. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded beautifully and the chili is heated through. Stir occasionally if possible, though it’s not essential for this recipe.to taste salt and freshly ground black pepper
Notes
This chili freezes beautifully for longer storage. Reheat on stovetop for best results, adding a splash of broth if needed.
