Slow Cooker Chili

March 16, 2018
1 Review (5.00 out of 5)
Serves 6
Prep time
Cook Time
5h 0m

Recipe Courtesy of Mushrooms Canada.

Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.


  • 8 Ounces
    fresh crimini Mushrooms
  • 1
    onion, chopped
  • 2
    cloves garlic, minced
  • 1/2 Pound
    lean ground beef, crumbled
  • 1
    green pepper, finely chopped
  • 1
    red pepper, finely chopped
  • 1
    can kidney beans, drained and rinsed
  • 1
    can diced tomatoes
  • 1
    can tomato paste
  • 2 Tablespoons
    chili powder
  • 1/2 Teaspoon
    dried thyme leaves
  • 1/2 Teaspoon
    dried oregano leaves
  • 1/2 Teaspoon
    ground mustard
  • 1/4 Teaspoon
    dried minced garlic
  • 1/4 Teaspoon
    dried minced onion
  • 1 Teaspoon
    ground cumin
  • 1 Teaspoon


  1. Place the mushrooms, onion and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Combine the mushroom mixture, ground beef, green pepper, red pepper and beans in a slow cooker.

  2. Stir the diced tomatoes with the tomato paste, chili powder, seasoning blend, cumin and salt until well combined. Pour the tomato mixture into the slow cooker. Cook on high for 5 hours or on low for 10 hours.

  3. Tip: Garnish with cheddar cheese, sour cream, green onion and serve with tortilla chips or in a bread bowl for a fun and tasty dinner.

1 review for Slow Cooker Chili

  1. Robin


    Nice way to reduce meat but keep the taste and texture.

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