Slow Cooker Chili

Ingredients

For the Chili:

1 tbsp olive oil, or other cooking oil
3 cloves of garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 lbs lean ground beef
30 oz diced tomatoes
8 oz tomato sauce
1 240g can kidney beans
2 tbsp cumin
1 tbsp onion powder
3 tbsp chili powder

For Toppings and Serving:

⅓ cup of green onions, chopped
2 cups of shredded cheddar cheese
½ cup of sour cream
1 bag of Hint of Habanero Protein Tortilla Chips (or flavour of your choosing)

Prep Time:
15 minutes

Cooking Time:
4-6 hours

Makes 3-4
servings

This slow cooker chili delivers flavour at full speed (even when the game heads into overtime). Packed with tender beef, bold spices, and topped with tangy sour cream, it’s best enjoyed cutlery free, with our Hint of Habanero Protein Tortilla Chips doing all the heavy lifting.

Instructions

Heat olive oil in a large pan over medium heat.
Add onions and garlic, cooking until softened for just a few minutes.
Add the ground beef, breaking it apart as it cooks, and continue cooking until it’s mostly browned.
Transfer the beef and vegetable mixture to a slow cooker.
Add diced tomatoes, tomato sauce, diced bell peppers, kidney beans, cumin, onion powder, and chili powder. Stir to combine.
Cook on low for 6 hours or high for 4 hours, stirring occasionally if possible.
When ready, serve hot and top with a gorgeous dollop of sour cream, shredded cheese and green onions.
Enjoy with Hint of Habanero Protein Tortilla Chips on the side or crumbled on top.