No Reviews
You must be logged in to post a review.
I love the wide array of vegetables in this chili. I think that’s my favorite part of this recipe. Plus, you can’t beat the combination of sweet and spicy! (All in your slow cooker!)
Heat a medium skillet over medium low heat and brown the ground meat. Once it’s browned, drain off the grease and rinse off excess fat.
Pour the cans of stewed tomatoes into a food processor and pulse a few times to desired consistency.
Combine all ingredients (except the sour cream garnish) into a 6 or 7-quart slow cooker and cook on low 6–8 hours or on high for 4 hours.
Serve with a dollop of sour cream.
Recipe adapted from melskitchencafe.com.
2 Comments
Leave a Comment
You must be logged in to post a comment.
Melanie Eccles on 3.25.2011
I hope this worked well for you!
dixiedevil on 3.12.2011
I love chili but as I get older notice that I get such bad heartburn when I eat things with a lot of tomato sauce and juices in it so when I saw your recipe made with mostly stock and in a crock pot to boot I knew I was going to need to try it. I like all the veggies in it also. This is tomorrows dinner, thanks!