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Ingredients

  • 900 g (2 lb) ground meat of your choice (e.g., beef, game meat, pork, turkey, etc.)  
  • 1 large onion 
  • 2 bell peppers 
  • 3 cloves garlic 
  • 25 mL (1½ Tbsp) chili powder 
  • 10 mL (2 tsp) ground cumin 
  • 5 mL (1 tsp) garlic powder 
  • 5 mL (1 tsp) dried oregano 
  • 2 mL (½ tsp) salt 
  • 2 mL (½ tsp) black pepper 
  • 1 540 mL (19 oz) can black beans, drained and rinsed 
  • 1 540 mL (19 oz) can kidney beans, drained and rinsed 
  • 1 796 mL (28 oz) can diced tomatoes, with their juice 
  • 1 284 mL (9 oz) can diced tomatoes and green chilis, with their juice 
  • 1 680 mL (24 oz) can tomato sauce 

Directions

  1. Dice the onion and peppers. Mince the garlic. 
  2. Sauté ground meat in a large frying pan over medium heat for 4–5 minutes. 
  3. Add onion to the pan and sauté until tender (another 4–5 minutes).  
  4. Add peppers, minced garlic, chili powder, cumin, garlic powder, oregano, salt, and pepper. Mix well. 
  5. Spoon the meat mixture into the slow cooker. Add the beans, diced tomatoes with juice, tomatoes and chilis with juice, and tomato sauce. Stir to combine. 
  6. Cook on high for 3–4 hours or on low for 6–8 hours.  
  7. Serve warm topped with your favourite toppings. 

 

NOTES: We like to top our chili with sour cream, tortilla chips, and shredded cheese! To make this chili vegetarian, you can leave out the meat and replace it with more beans of your choice.

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