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Slow Cooker Beef and Vegetable Chili

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This hearty, crowd-pleasing chili is packed with tender beef, colorful vegetables, and a deep, smoky flavor thanks to a secret splash of strong coffee. Set it and forget it in the slow cooker for a comforting meal that’s perfect for busy days.

Ingredients

Scale
  • 2 pounds beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 bell peppers, diced (one red and one green)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium zucchini, diced (about 1 ½ cups)
  • 1 cup frozen or fresh corn kernels
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ cup strong brewed coffee
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Green onions, sliced (for serving)
  • Lime wedges (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat beef cubes dry, season with salt and pepper, and sear in batches until deeply browned, about 3-4 minutes per batch. Transfer to slow cooker.
  2. Sauté aromatics: Reduce heat to medium, add remaining 1 tablespoon olive oil to skillet. Cook diced onion until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  3. Bloom spices: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper to skillet. Stir constantly for 30 seconds until fragrant.
  4. Deglaze pan: Pour in brewed coffee, scrape up browned bits from skillet. Let simmer 1 minute, then pour mixture into slow cooker with beef.
  5. Add vegetables and liquids: Add bell peppers, carrots, zucchini, corn, crushed tomatoes, and tomato sauce to slow cooker. Stir to combine.
  6. Cook low and slow: Cover and cook on low for 7-8 hours or high for 4-5 hours.
  7. Add beans: About 30 minutes before serving, stir in drained kidney beans and black beans. Let heat through.
  8. Taste and adjust: Adjust seasoning with salt, cayenne, or lime juice as needed.
  9. Serve: Ladle into bowls and serve with desired toppings.

Notes

For best flavor, brown the meat and bloom the spices before adding to the slow cooker. Use strong coffee for depth. Chili tastes even better the next day. If too thick, add a splash of beef broth; if too thin, cook uncovered last 30 minutes.

Nutrition

Keywords: slow cooker chili, beef chili, vegetable chili, chili recipe, crowd-pleasing chili, easy chili

Find it online: https://sunnysavory.com/slow-cooker-beef-and-vegetable-chili-recipe/