Ingredients
- 1.5 lb lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 17 oz jar roasted red peppers (500 mL), drained and chopped
- 28 oz diced tomatoes, with juices
- 23 oz tomato sauce (680 mL)
- 19 oz white beans (540 mL), drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 2 teaspoons balsamic vinegar (added after cooking)
- Additional salt, to taste
Instructions
- In a skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it up with a spoon, until no pink remains. Drain excess grease.
- Transfer the cooked beef to the base of a slow cooker.
- Add onion, garlic, roasted red peppers, diced tomatoes (with juices), tomato sauce, white beans, chili powder, cumin, coriander, smoked paprika, salt, and cocoa powder. Stir well to combine.
- Cover and cook on the lowest setting for 8–10 hours.
- Once done, stir in balsamic vinegar and season with additional salt to taste.
- Serve hot and enjoy!
Notes
- Use extra-lean ground beef to reduce grease and make the chili lighter.
- Tomato passata can be substituted for tomato sauce if needed.
- Feel free to substitute white beans with kidney or black beans if preferred.
- This chili tastes even better the next day after flavors develop.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 55mg
