This slow cooker chili is thick, hearty, and full of flavor! Great for busy Fall days or as a game time menu option. There are a lot of veggies that not only provide flavor but a lot of texture. Compared to most chili, the seasoning is mellow. But the secret ingredient, cinnamon, adds a different flavor you just can’t put your finger on.
Love this recipe? Be sure to try our highly-rated White Chicken Chili too!
How to make Slow Cooker Chili
Ingredients
- 1/2 pound ground turkey
- 1 pound ground beef
- 3 dashes Worcestershire sauce
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, finely minced or grated
- 2 medium celery stalks, chopped into 1/2 in pieces
- 1 can diced tomatoes, undrained (28 oz)
- 1 can tomato sauce (15 oz) or tomato soup (10.75 oz)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 medium bell pepper, cut into 1-inch pieces (1 cup)
- 1 medium jalapeno pepper, seeded and diced (optional)
- 1 19 ounce can red kidney beans, drained and rinsed
TOPPINGS
- reduced-fat shredded cheddar cheese
- finely chopped onion
- low-fat sour cream
- diced jalapeno peppers
Directions
- Brown the ground beef and ground turkey.
- Mix Worcestershire sauce, chopped onion, minced garlic, diced tomatoes, tomato sauce, chili powder, ground cumin, dried oregano, ground cinnamon, and ground cayenne pepper.
- In a 3 1/2- to 4-quart slow cooker, mix Worcestershire sauce, chopped onion, minced garlic, diced tomatoes, tomato sauce, chili powder, ground cumin, dried oregano, ground cinnamon, and ground cayenne pepper.
- Cover; cook on low heat setting 6 to 7 hours.
- Stir in bell pepper, diced jalapeno, and beans. Increase heat setting to high. Uncover and cook about 15 minutes longer or until slightly thickened.
- Serve with cheese or your choice of toppings.
Tips to dice a jalapeno pepper
Jalapeños contain a compound called capsaicin that, when it comes into contact with your skin (or other sensitive parts of the body, like your eyes), can lead to a burning sensation. The easiest way to prevent this is to wear disposable gloves when cutting hot peppers.
Step one- remove the seeds: Cut the jalapeño in half lengthwise, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper.
Step two – Cut a Jalapeño
- Cut into sticks. Use a paring knife to cut each pepper half lengthwise into 1/4-inch sticks.
- Dice. Cut the sticks crosswise into 1/4-inch pieces.
