I am always looking for ways to reinvent chili. It’s easy, it’s hardy, it’s comforting, it reheats well, and it’s a crowd pleaser. For this chili, I turned to my slow cooker and a can of chipotles. Chipotles are easy to find in your grocery store…they’ll be on the Mexican food aisle near the taco stuff.
Simple, flavorful, fast and yummy…the perfect busy mom supper.
1 pound of ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 (14 oz) can of stewed tomatoes
1 cup water
3 tablespoons chili powder
1 tablespoon cumin
1 (6 oz) can of tomato paste
1 small can of chipotle peppers in adobo (you’ll only need 2 or 3 peppers out of the can, chopped)
1 can black beans, drained and rinsed
Sour cream, shredded cheese and/or chopped green onions to garnish
In a large skillet over medium-high heat, brown your ground beef (or substitute with ground chicken or turkey) until crumbly and browned.
In your slow cooker, add in your cooked ground beef and the next 10 ingredients. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove lid and ladle your chili into bowls. Garnish with your desired toppings.
So simple, right?! The chili cooks all day and is ready and waiting on you! Don’t be afraid of using chipotle peppers…they aren’t too spicy. Your kids will be able to eat this. If you’re concerned about the heat, leave the chipotles out or just use one. They give the chili a really nice depth of flavor but wouldn’t be necessary.