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Wholesome Slow Cooker Beef and Vegetable Chili

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A hearty and flavorful chili made with ground beef, sweet potatoes, carrots, bell peppers, and beans, all simmered in a rich, smoky broth. This easy slow cooker recipe is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 ½ pounds lean ground beef (90/10 or 93/7 works well)
  • 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 (14.5-ounce) can diced tomatoes, with their juices
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 2 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • Fresh cilantro, chopped (for garnish, optional)
  • Plain Greek yogurt or sour cream (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Sliced avocado (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 5-7 minutes. Transfer the browned beef to your slow cooker using a slotted spoon.
  2. In the same skillet, add the diced onion. Cook for 3-4 minutes, until it starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Scrape this mixture into the slow cooker with the beef.
  3. While the beef is browning, dice your sweet potato, carrots, and bell peppers into roughly ½-inch cubes.
  4. Add the diced sweet potato, carrots, bell peppers, drained beans, and the can of diced tomatoes (with their juices) to the slow cooker. Don’t stir yet.
  5. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Sprinkle this spice mixture evenly over the ingredients in the slow cooker.
  6. In a separate small bowl, whisk the tomato paste into the beef broth until mostly dissolved. Pour this broth mixture over everything in the slow cooker. Stir gently to combine.
  7. Put the lid on the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potato and carrots are tender when pierced with a fork.
  8. About 30 minutes before serving, taste the chili and adjust seasoning. If too thick, stir in extra broth or water. If too thin, leave the lid off for the last 30 minutes.
  9. Let the chili rest for about 10 minutes after cooking. Serve hot with desired toppings.

Notes

For deeper flavor, toast the chili powder, cumin, and smoked paprika in the skillet for about 30 seconds after cooking the onion and garlic. Place harder vegetables like sweet potatoes and carrots at the bottom of the slow cooker for even cooking. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, beef chili, vegetable chili, healthy chili, easy chili, weeknight dinner, meal prep, gluten-free chili

Find it online: https://sparklespoon.com/wholesome-slow-cooker-beef-and-vegetable-chili/