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Zippy Beef Chili

Total Time

Prep: 30 min. Cook: 6 hours


12 servings

Not only is this zesty chili chock-full of ground beef but it's also loaded with veggies. I put everything in the slow cooker, let it cook and then come home to a delicious, ready-to-eat meal. —Bonnie Chocallo, Wyoming, Pennsylvania


  • 2 pounds lean ground beef (90% lean)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (11-1/2 ounces) pork and beans
  • 2 large onions, chopped
  • 2 medium carrots, shredded
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 cup water
  • 1/2 cup ketchup
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper


  1. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain.
  2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.
  3. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts

1 cup: 243 calories, 6g fat (2g saturated fat), 37mg cholesterol, 644mg sodium, 29g carbohydrate (15g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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