Ingredients
Chili
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground beef
- 1/2 Onion finely chopped
- 1/2 TBSP Garlic minced
- 1/2 Jalapeño pepper diced (adjust to your spice preference)
- 1/2 Red bell pepper cut into 1/2-inch cubes
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Cayenne pepper (optional)
- 7 oz Red kidney beans drained and rinsed
- 7 oz Black beans drained and rinsed
- 7 oz Fire-roasted tomatoes diced
- 1 cup Water
Cornbread
- 2 TBSP Butter melted
- 1/4 cup All-purpose flour
- 1/4 cup Cornmeal (medium grind)
- 2 TBSP Sugar
- 1/2 tsp Baking powder
- pinch Salt
- 1/4 cup Milk (adjust as needed for batter consistency)
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
Slow Cooker Chili:
- Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
- Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2 - 3 minutes.
- Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
- Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, diced tomatoes, and water.
- Cover the slow cooker with the lid and set it to cook for 4 hours on the high temperature setting (or for 6 - 8 hours on low). When the cooking time is up, the slow cooker should automatically switch to the "warm" setting.
Cornbread:
- Preheat the oen to 375℉ (190℃).
- Melt the butter for the cornbread.
- In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
- To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
- Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
Lemon sparkling water:
- Combine sparkling water and lemon slices.
- Serve with ice if desired.
- Serve the slow cooker chili with a slice of cornbread on the side and lemon sparkling water.
Notes
Estimated Cook Time (in slow cooker): 4-8 hours on low or 2-4 hours on high
Nutrition
Calories: 865kcal | Carbohydrates: 94g | Protein: 41g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1357mg | Potassium: 1285mg | Fiber: 20g | Sugar: 22g | Vitamin A: 2387IU | Vitamin C: 76mg | Calcium: 264mg | Iron: 9mg
Slow Cooker Chili
Ingredients
Chili
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground beef
- 1/2 Onion finely chopped
- 1/2 TBSP Garlic minced
- 1/2 Jalapeño pepper diced (adjust to your spice preference)
- 1/2 Red bell pepper cut into 1/2-inch cubes
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Cayenne pepper (optional)
- 7 oz Red kidney beans drained and rinsed
- 7 oz Black beans drained and rinsed
- 7 oz Fire-roasted tomatoes diced
- 1 cup Water
Cornbread
- 2 TBSP Butter melted
- 1/4 cup All-purpose flour
- 1/4 cup Cornmeal (medium grind)
- 2 TBSP Sugar
- 1/2 tsp Baking powder
- pinch Salt
- 1/4 cup Milk (adjust as needed for batter consistency)
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
Slow Cooker Chili:
- Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
- Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2 - 3 minutes.
- Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
- Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, diced tomatoes, and water.
- Cover the slow cooker with the lid and set it to cook for 4 hours on the high temperature setting (or for 6 - 8 hours on low). When the cooking time is up, the slow cooker should automatically switch to the "warm" setting.
Cornbread:
- Preheat the oen to 375℉ (190℃).
- Melt the butter for the cornbread.
- In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
- To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
- Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
Lemon sparkling water:
- Combine sparkling water and lemon slices.
- Serve with ice if desired.
- Serve the slow cooker chili with a slice of cornbread on the side and lemon sparkling water.
Notes
Estimated Cook Time (in slow cooker): 4-8 hours on low or 2-4 hours on high
Nutrition
Calories: 865kcalCarbohydrates: 94gProtein: 41gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 114mgSodium: 1357mgPotassium: 1285mgFiber: 20gSugar: 22gVitamin A: 2387IUVitamin C: 76mgCalcium: 264mgIron: 9mg
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