Rainbow Chili

  • 1 lb. ground beef
  • 1/2 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground chipotle pepper
  • 1/2-2 tsp. crushed red pepper flakes (optional - to taste)
  • 3 T. chili powder
  • 1-2 onions, chopped
  • 1 orange bell pepper, chopped
  • 1 jalapeño pepper, sliced into rings (remove the seeds if you prefer a milder chili)
  • 3 cloves garlic, minced
  • 1 c. chopped zucchini
  • 3 c. chopped tomatoes (I used a combination of red, yellow, and orange tomatoes - you can use canned if you don't have fresh)
  • 1-2 c. tomato juice, depending on how juicy you like your chili
  • 2/3 c. wheat berries (optional)
  • 1 (16 oz.) can black beans

In a large pot, brown the ground beef. When it is nearly browned, add the seasonings, and non-tomato vegetables (onions through zucchini). Cook for an additional 5-10 minutes or until the vegetables are slightly browned and softened.

Transfer the meat mixture into a slow cooker and add the remaining ingredients. Cook on LOW for 7-9 hours, stirring now and then.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes hands-on, plus 7-9 hours slow cooking
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