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Slow Cooker (or not) All-American Chili
with zucchini / bell peppers

Active: 30 Total: 510

We call this 'All-American' chili because it's completely classic - ground beef and a simple blend of dried spices. To give it a Cook Smarts twist, we made sure it includes some vegetables, too.
Smarts: Chili is a great meal to make ahead and / or freeze for the future. It tends to taste even better a day or two after it's made.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
All-American Chili:
  • Zucchini - 10 oz , diced
  • Bell peppers, any color - 1 , diced
  • Onions, medium - 1 , diced
  • Garlic - 3 cloves , chopped
  • Chili powder - 1 Tbsp
  • Paprika, smoked - 2 tsp (sub regular paprika)
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Beef, ground and lean - 1 1/2 lbs
  • Tomato paste - 2 Tbsp
  • Stock, any type - 1 1/2 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Chives - 2 tsp , chopped (sub green onions)

Choose Cooking Method

Prep

  1. Zucchini / Bell peppers / Onions / Garlic - Prep as directed. Store zucchini and bell peppers in their own separate containers. Combine onions and garlic in another container. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine chili powder, paprika, cumin, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)

  3. Saute beef - In a large skillet, heat oil over medium-high heat. Add beef and cook, breaking it apart, until lightly browned, 6 to 8 minutes. Add onion, garlic, and spice blend and saute until onions are starting to soften, 3 to 4 minutes. (Can be done up to 5 days ahead)

  4. Slow cook chili - In the bowl of a slow cooker, combine beef-onion mixture, zucchini, bell peppers, tomato paste, stock, and tomatoes (including liquid). Stir everything well to combine. Gently press down ingredients until they are mostly submerged in liquid (it may seem like you don’t have enough liquid, but the ingredients will release moisture as they cook). Cook chili on low for 8 to 9 hours. (Note: This is best cooked on low because the low liquid content and tomatoes can cause burning if cooked at higher heat.)

  5. Chives - Chop chives.

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Make

  1. Give chili a stir. Taste and season with some salt and pepper. If you’d like it spicier, you can add some hot sauce (not on ingredients list).

  2. Serve chili with chives on top. Enjoy!

Prep

  1. Zucchini / Bell peppers / Onions / Garlic - Prep as directed. Store zucchini and bell peppers in their own separate containers. Combine onions and garlic in another container. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine chili powder, paprika, cumin, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)

  3. Chives - Chop chives.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add beef and cook, breaking it apart, until lightly browned, 6 to 8 minutes.

  2. To beef, add onion, garlic, and spice blend and saute until onions are starting to soften, 3 to 4 minutes.

  3. Stir in zucchini, bell peppers, tomato paste, stock , and tomatoes (including liquid). Bring to a simmer. Cover and simmer chili for 20 to 25 minutes to let the flavors come together (reduce heat as needed to maintain a low simmer).

  4. Give chili a stir. Taste and season with some salt and pepper. If you’d like it spicier, you can add some hot sauce (not on ingredients list).

  5. Serve chili with chives on top. Enjoy!


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