Sweet and Smokey Slow Cooker Chili

When you want to gather for the Sunday evening game, or warm - up after street hockey , this one - pot “Sweet & Smokey Slow - Cooker Chili” is a guaranteed win! Loaded with kidney beans, sweet bell peppers, smoked paprika and lean beef this go - to recipe is a triple sensation. It’s satisfaction, energy, and comfort all in one bowl!

Partner: Alberta Beef Producers

Alberta Beef Producers (ABP) is a grassroots producer organization representing the unified voice of over 18,000 cattle and beef producers in Alberta. ABP is a true producer organization, run by producers, and working on behalf of producers to make the cattle and beef industry more sustainable and competitive. We are dedicated to maintaining a truly sustainable, competitive industry for the benefit of all society.

Blogger Profile: EMILY MARDELL, GET JOYFUL

Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie. Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her on social media @GetJoyfull or check out the GetJoyfull website for nutrition advice and tips to grow food joy and fill up on family time.

Prep Time:
20 minutes
Cook Time:
1 - 2 hours
Total Time:
Yield:
6 - 8 servings

Ingredients

1 tsp (5 mL) vegetable oil
1 Tbsp (15 mL) fresh garlic, minced
½  cup (120 mL) white onion, chopped
1 ½  lb (700 g) lean or extra lean ground beef
1 Tbsp (15 mL) chilli powder
1 Tbsp (15 mL) smoked paprika
1 Tbsp (15 mL) brown sugar
2 tsp (10 mL) dried oregano
1 tsp (5 mL) crushed red pepper flakes
2 cans (28 oz) no added salt diced tomatoes
1 can (14.5 oz) no added salt kidney beans, rinsed and drained
1 cup (250 mL) frozen corn
¼ cup (60 mL) tomato paste
4 cups (1 Litre) low-sodium broth
Salt and pepper to taste

Instructions

  1. Preheat a large pot, or instant pot to medium high heat. Add oil, onions and garlic. Cook for 2 to 3 minutes to tenderize onions and get all the aromatics happy.
  2. Add ground beef to the hot skillet. As it cooks, break apart with a wooden spoon until well crumbled.
  3. Season with chilli powder, paprika, brown sugar, oregano and crushed red pepper flakes. Continue to cook mixture until beef mixture is fully cooked and lightly caramelized. Add red peppers, cook for another 2 minutes.
  4. Set heat to low and add the remaining ingredients. Stir well. Cover and allow chilli to simmer for 1-2 hours. If using an instant pot, use simmer function for 1-2 hours. If transferring chilli to a slow-cooker, use low heat and set timer for 1-2 hours. No matter the cooking method, be sure to monitor the liquid level and add splashes of extra water or broth if needed.
  5. Before serving, taste test and adjust any seasoning, if needed.
  6. Serve hot and garnish with awesome toppings, such as: fresh chopped cilantro, sliced jalapeño, creamy Greek yogurt, shredded cheddar, diced avocado, fresh lime, tortilla chips etc. Then, enjoy!

Notes

Nutrition

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