Slow Cooker Beef Vegetable Chili
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lbs lean ground beef
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can white kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 (14 ounce) cans tomato sauce
  • 1 (4 ounce) can chopped green chilies
  • 2 large bell peppers, diced
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup corn kernels (fresh or frozen)
  • 4 cloves of garlic, minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. In a large skillet on medium-high heat, brown ground beef. Drain off excess fat and transfer beef to the slow cooker.
  2. Add remaining ingredients, except corn, and stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, add in corn. Taste and season as needed. Serve with your favourite toppings - shredded cheddar cheese, sour cream, fresh herbs, crushed tortillas chips or homemade biscuits.
  3. Leftovers are great frozen in plastic freezer bags.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/01/slow-cooker-beef-vegetable-chili.html