Recipe: Slow cooker roasted red pepper chili
Some days just call for something warm.
Something that fills your kitchen with a rich, savory smell the moment you walk through the door. Something that says: dinner is handled, and it's going to be good.
This slow cooker roasted red pepper chili is exactly that recipe.
It's hearty. It's satisfying. And it's built from real ingredients you can feel good about. Set it up in the morning, walk away, and come back to a hot, nourishing meal that's ready and waiting for you.
No stress. No complicated steps. Just real, nourishing food doing what real food does.
Why this slow cooker chili works for real life
Here's what makes this recipe special: the roasted red peppers.
They bring a natural sweetness and a slight smoky depth that takes this chili somewhere unexpected. Paired with extra lean ground beef, hearty white navy beans, a warm fajita spice blend, and just a touch of cocoa powder, every spoonful has layers of flavor that feel deeply satisfying.
This slow cooker chili is real food that happens to be nourishing.
At 30 grams of protein and 9 grams of fiber per serving, this bowl keeps you full and energized for hours. That's the kind of fuel your body actually needs, especially at this stage of life.
Ingredients
- 1 lb extra lean ground beef
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 10 oz roasted red peppers, drained and chopped
- 3 cups diced tomatoes (canned, with their juices)
- 2 cups tomato sauce
- 1 cup white navy beans, cooked
- 1 tbsp fajita seasoning
- 1 tsp ground coriander
- 1 tsp cocoa powder
- 1 tsp balsamic vinegar
Instructions
- Cook the beef in a pan over medium heat for six to eight minutes, breaking it up as it cooks. Once fully cooked, transfer it to the slow cooker.
- Add all remaining ingredients to the slow cooker, except the balsamic vinegar. Stir well to combine.
- Cover and cook on high for 6 hours or low for 8 hours.
- Just before serving, stir in the balsamic vinegar.
- Spoon the slow cooker chili evenly into bowls and serve hot.
One tip worth keeping: Try not to lift the lid while it's cooking. Every peek lets the heat escape and adds to the cook time. Trust the process.
Make it your own
This slow cooker chili is wonderfully flexible.
Leftovers: Store in an airtight container in the fridge for up to three days. It freezes beautifully for up to three months and often tastes even better the next day.
Serving size: One serving of slow cooker chili is approximately two cups.
Make it plant-based: Swap the beef for lentils or a plant-based meat alternative. Use vegetable broth if you need to thin it out a bit. The flavors hold up wonderfully.
More flavor: Add a pinch of cayenne or a handful of fresh herbs just before serving.
Serve it with: Avocado slices, a spoonful of plain Greek yogurt, shredded cheese, or fresh cilantro. Cornbread or a simple green salad on the side makes it a full meal.
Nutrition per serving:
| Nutrient | Per serving |
|---|---|
| Calories | 367 |
| Protein | 30g |
| Carbs | 32g |
| Fat | 12g |
| Saturated fat | 5g |
| Fiber | 9g |
| Sugar | 14g |
| Sodium | 476mg |
| Cholesterol | 74mg |
| Trans fat | 1g |
| Vitamin A | 2323IU |
| Vitamin C | 49mg |
| Calcium | 110mg |
| Iron | 7mg |
Ready to build more of this into your everyday life?
The Get Real Weight Loss course walks you through a compassionate, sustainable approach to eating well, without the rules and restriction. Your next chapter starts here.
Real food, real results
At GRWL, we believe sustainable nourishment isn't about restriction. It's about finding real, satisfying meals that fit your actual life.
This slow cooker chili is proof of that. It's warm, filling, and deeply nourishing. And it doesn't ask you to sacrifice flavor or pleasure to take care of yourself.
You deserve meals that taste amazing and make you feel good from the inside out. That's what we're here for.
This slow cooker chili fits right into a life that's full and busy and real. And so do you.
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