- 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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