When the weather cools down, one of my favourite things to do is to break out my slow cooker and make chilli. It’s one of those feel good recipes that is filled with healthy ingredients and tastes absolutely amazing.

So today, I’m sharing an amazing recipe that I just KNOW will become one of your regular go-to recipes. With lots of options to change it up based on food preferences, this recipe is one that you can prep easily and let cook away all day while you get other stuff done.

Plus, it’s really easy to make extra AND it tastes even better the next day.

Need more reasons to love this recipe?

It’s gluten-free, paleo, and it can even be VEGAN! You can eat a bowl as-is, or you can top a salad with it, or use it in tacos or over rice. It can be prepared on the stove but my preference is to always make it in my slow cooker.

OK, enough of the buildup! I’m going to include the basic recipe with suggestions to switch it up below, but honestly you can experiment with it any way you want.

Amazing Slow Cooker Chili

Recipe for my amazing slow cooker chilli!

  • 1 1/2 lbs ground beef (Or substitute: turkey or meat alternatives like Beyond Meat products)
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil (Or coconut oil)
  • 1 large onion, diced
  • 2 stalks of celery, chopped
  • 4 carrots, peeled & diced
  • 1 bell pepper, diced (red is sweetest (and my fave) while green is the most bitter)
  • 2 medium summer squash, peeled and diced
  • 2 tbsp chili powder
  • 1 tsp sea salt
  • 1 can Tomato puree or sauce
  • 1 can diced tomatoes (with liquid) (I prefer the no-salt added)
  1. Over medium high heat, cook the meat, onion and garlic until the meat is cooked through and the onion is softened. Transfer to the slow cooker.

  2. Add the rest of the ingredients to the slow cooker and stir to mix thoroughly.

  3. Cook on high for 4-6 hours or on low for 6 – 8 hours.

  4. Serve with a tossed salad, crusty garlic bread (optional)

Protein: If you prefer a non-meat or plant-based chili then the beyond meat products or 2 cans of your preferred beans are a great protein substitute. I love kidney beans but pick the option that suits you best.

Consistency: Use a broth (meat or veggie) to thin out the chili to your desired consistency.

Substitutions: Instead of (or in addition to!) carrots, add chopped butternut squash or sweet potatoes. Looking for a more “earthy” flavor? Experiment with parsnips or rutabaga.

Additions: Black beans, kidney beans or white beans, broccoli, spinach or cauliflower. Or you can add a jar of salsa for an extra kick! If you add beans and are using a slow cooker, wait till the last hour or so before adding them so they don’t turn to mush.

 

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