Ingredients for 3 Pepper Chili
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can chili beans, undrained
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 1/2 cups beef broth
- 1 lb ground beef
- 1 (1.25 ounce) package fajita seasoning mix
- 2 - 3 garlic cloves, minced
- 2 bell peppers, chopped (any color)
- 1/4 cup chili powder
- 2 tablespoons dried chipotle powder
- 1 tablespoon dried ancho chile powder
- 1 teaspoon red cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 large onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans, drained
- 1/2 cup water
- cumin, to taste
- garlic powder, to taste
- crushed tomatoes, as needed
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How to Make 3 Pepper Chili
- Chop bell peppers and set aside.
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add chopped bell peppers to the skillet and cook until softened, about 5-7 minutes.
- Stir in fajita seasoning and water; cook for 1 minute more, allowing the seasoning to bloom.
- Transfer the meat and pepper mixture to a slow cooker.
- Add crushed tomatoes, tomato sauce, kidney beans, and pinto beans to the slow cooker.
- Stir in chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper.
- Cook on high for 1 hour, then reduce heat to low and cook for an additional 7 hours or until flavors have melded and chili has thickened.
- Before serving, taste and adjust seasoning as needed. Garnish with your favorite toppings such as shredded cheese, sour cream, or chopped onions.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
168g
Carbs
7g
