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Close up of chili in a black bowl topped with cheese, sour cream, green onions, and oyster crackers.
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5 from 4 votes

Hearty Crockpot Chili with Bell Peppers

This Hearty Crockpot Chili with Bell Peppers is the perfect blend of ground beef, kidney beans, green peppers, onions, and just a little spice.
Prep Time20 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 30 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 183kcal
Author: Erica Schramek

Equipment

Ingredients

  • 1 pound of 80/20 ground beef
  • 1 large yellow onion diced
  • 2 green bell peppers diced
  • 2 cloves of garlic minced
  • 2 - 15 oz cans of red kidney beans rinsed and drained
  • 2 - 14.5 oz cans of fire-roasted diced tomatoes
  • 2 tablespoons of tomato paste
  • 2 tablespoons of Worcestershire sauce
  • 3 cups of beef broth
  • 2 teaspoons cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Brown the 1 pound of 80/20 ground beef or turkey in a large skillet over medium heat until it is mostly cooked through.
  • Add the 1 large yellow onion and 2 green bell peppers. Saute until the vegetables begin to soften. Add the 2 cloves of garlic and saute for an additional 30 seconds.
  • Drain the grease and pour the beef mixture into a 6-quart crockpot. Add the 2 - 15 oz cans of red kidney beans , 2 - 14.5 oz cans of fire-roasted diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, 3 cups of beef broth, 2 teaspoons cumin, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir to combine.
  • Cover with the lid and cook on low for 6 to 8 hours or on high for 2 to 3 hours, stirring occasionally. Serve with your favorite toppings.

Notes

Tips
  • Don't skip sauteing the onion, bell pepper, and garlic. Sauteing adds a nice caramelized flavor and makes sure you don't end up with crunchy vegetables in your chili.
  • You can substitute ground turkey for the ground beef to reduce the calories. I have even used leftover shredded pork, which created some really yummy results.
  • Cooking the chili low and slow gives all of the different flavors time to develop. I have left this chili to cook in the slow cooker for as long as 10 hours on low and it tasted great!
  • Taste and adjust the seasoning before serving. Individual tastes will vary. This crockpot chili might need a bit more heat or salt to make it your perfect chili. Start with the minimum amounts listed in the recipe and add additional seasonings to your desired preference at the end of the cooking time.
  • This chili is only a little spicy which makes it a crowd-pleaser. When I serve the chili I like to offer a couple of different hot sauces for people who like their chili spicier.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Serving: 1cup | Calories: 183kcal | Carbohydrates: 7g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 766mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 2mg
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