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!
- 2 ½ 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 ½ cups chicken stock or bone broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups shredded zucchini (about 2 zucchini or 1 ½ 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
Cook ground beef in a skillet over medium heat, using a spatula to break it up while cooking.
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.
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.
Add the drained roasted red bell peppers to the blender with the chicken stock. Blend until smooth. Add to crockpot.
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.
Cook on low for 6 hours or high for 3 hours. Taste when finished cooking and add salt as needed.