A rich and delicious beef chili that's packed full of vegetables. This recipe fills a 6 quart slow cooker so you can feed a hungry brood or freeze the leftovers for easy weeknight meals.
Ingredients
1.3 lbs ground beef (600 g)
1 medium onion (2 cups)
3 carrots (2 cups)
8 mushrooms (2 cups)
Frozen peas (2 cups)
19 fl oz (540ml) can of corn
1 medium bell pepper (1.5 cups)
3 x 19 fl oz (540ml) cans of beans*
2 x 28 fl oz (798ml) cans of diced tomatoes
12 fl oz (341ml) can of tomato sauce
1T garlic powder
3T cocoa powder
2t brown sugar
2.5T chili powder
2T seasoning**
2t dried oregano
½t cayenne powder
1t paprika
Instructions
Thoroughly cook the ground beef in a skillet then drain and add to the slow cooker.
Chop all vegetables into bite-sized pieces. Add to the slow cooker (except for the bell pepper).
Drain and rinse the beans before adding to slow cooker.
Add all seasonings and stir to evenly distribute.
Add the canned tomatoes (juices and all) and tomato sauce.
Give everything one more good stir.
Cook on Low for 8 - 10 hours or High for 4 - 6 hours.
During the last half hour of cooking stir in the bell pepper.
Notes
*Use whatever beans you like. I usually use two cans of mixed beans and one can of lentils. **I use Kirkland Organic No-Salt Seasoning from Costco but you can also use powdered soup bouillon.
SERVING SUGGESTIONS: Salt and pepper. A dollop of sour cream and grated cheese go very nicely. Those who want more heat can kick it up a notch by adding more chili powder and cayenne powder,
Recipe by Mangoes and Mayhem at https://mangoesandmayhem.com/super-veggie-slow-cooker-beef-chili/