Who doesn’t love a great bowl of chili??
The weather is definitely cooling off here, which completely has me in the mood for comfort food! I wanted something warm to come home to after a potentially cold afternoon of “Treats on the Streets” for Halloween (which was a wonderful idea and the kids loved it!). Plus, any time I can walk in the door and dinner is ready it’s a #momwin in my book!
You probably know by now that I love my Hamilton Beach slow cooker. I put everything in this morning, set it, and walked away knowing it would cook for the proper amount of time and then just switch to “keep warm” until we were ready for it.
Now, my chili has a few non-traditional chili ingredients in it, like bell peppers and WINE, but don’t let that deter you from giving this recipe a try. I promise it has much more flavor than the chili you are probably used to. Plus, think about the extra veggies you are getting! If you have picky eaters at your house, chop everything up super small.
It’s hearty, it’s nutritious, and it might change your views on the typical boring chili soup recipes you have used before.
- 2 tsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 2-4 cloves garlic, finely chopped (depends on your taste—we like garlic!)
- 1 lb ground beef (I prefer 85/15 for chili)
- 1 can (15 oz) kidney beans
- 1 can (15oz) pinto chili beans
- 1 can (15 oz) diced fire-roasted tomatoes, no salt added
- 1 cup red wine (I like a cabernet sauvignon for this)
- 1 Tbsp ground chili powder
- 1/2 tsp sea salt
- 2 tsp crushed red pepper (optional)
- Heat oil in large saucepan over medium-high heat.
- Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent. Add ground beef and stir occasionally, until cooked through.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
- Serving size is 1 ½ cups for a container equivalent: 1/2 green, 1 yellow, 1 red, 1 oil/fat
- **This can also be made ahead through step 3, and then put in a crock pot and add ingredients from step 4. That way it’s ready when you get home from work. Because we all know that chili is better the next day/reheated!