I just participated in our annual chili cook off, and it reminded me that Fall is upon us. Fall? Seriously? When did this happen?
Tips & Tricks
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Slow Cooker Roasted Red Bell Pepper Chili
This red chili is made with roasted red peppers instead of tomatoes, giving it a slightly different and wonderful flavor! In addition to being tomato-free ("nomato"), it's also gluten-free, has a lot of veggies hidden in it and can easily be made Paleo by skipping the beans. It's so good it'll be the only red chili you make!
Ingredients
- 2 1/2 lb ground beef
- 2 15-oz cans pinto beans, drained and rinsed (or 1 29-oz can) **omit for Paleo/Whole30/low-carb option**
- 2 bell peppers, chopped (or 1 10-oz bag of frozen bell peppers, pulsed in a blender to break them into small pieces)
- 1 jar roasted red bell peppers, drained
- 1 1/2 cups chicken stock or bone broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups shredded zucchini (about 2 zucchini or 1 1/2 lbs)
- 2 Tbsp smoked paprika
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp oregano
- 1 - 2 tsp salt, depending on type of broth used and personal preference
Instructions
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Cook ground beef in a skillet over medium heat, using a spatula to break it up while cooking.
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When the ground beef is almost cooked, add the spices. Stir well with a spatula until the spices are well incorporated and the beef is broken into small pieces. Add to crockpot.
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While the ground beef is browning, chop the bell peppers before adding to the slow cooker. If using frozen bell peppers, put them in a blender or food processor and pulse about 6 to 8 times to break up into ½ inch pieces. Add to crockpot.
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Add the drained roasted red bell peppers to the blender with the chicken stock. Blend until smooth. Add to crockpot.
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Shred the zucchini with box grater and add it to the crockpot along with the beans, 1 teaspoon of salt and remaining ingredients. Stir well.
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Cook on low for 6 hours or high for 3 hours. Taste when finished cooking and add salt as needed.
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