Slow Cooker Chipotle Chili is smoky and delicious, perfect for Game Day or any busy night of the week. I love smoky flavors, perhaps because I yearn for warmer summer days with the smokiness of grilling. Winters are long here in Connecticut so I’m always holding onto anything that reminds me of summertime. This chili gets its smokiness from chipotle peppers and smoked paprika, two of my go-to ingredients when I want a little heat and smoke. Sponsored by Peapod.
When the weather turns cooler, I immediately think of chili. There’s something hearty and satisfying about a bowl of chili on a cool Fall or cold winter day. It’s an easy recipe, perfect for busy weeknights, lazy weekends, or Game Day entertaining.
Meal Prep Tips:
I’m always looking for ways to save time in the kitchen, so today, I’ve got two ideas that save on prep and cleanup time.
- To make meal prep easier, I used a food processor to chop the garlic and onions using the pulse setting. I have friends who buy pre-chopped onions from the supermarket because they hate chopping onions by hand. If you have a food processor, it’s super easy. To chop garlic, simply put a bunch of peeled garlic in the food processor bowl and pulse until it’s minced to your liking. For onions, peel and quarter the onions, place them in the food processor bowl and press the pulse button several times until you achieve the desired chopped consistency. While you’re at it, you might want to chop extra garlic or onion and store it in your refrigerator for other recipes you’re making during the week (I cover the minced garlic with olive oil). The food processor also works great for other vegetables (e.g., carrots, celery, mushrooms), so next time you need to chop a bunch of vegetables for a recipe, try using your food processor.
- To make cleanup even easier, I used Reynolds KITCHENS™ Slow Cooker Liners. These heat resistant, BPA-free liners make cleanup a cinch. The liner is placed inside the slow cooker and the chili ingredients are poured right into the liner. After you’re done serving dinner, simply discard the liner. No need to soak and scrub the slow cooker after dinner.
For more meal prep tips, you might like my 14 Meal Planning Tips post.
This Slow Cooker Chipotle Chili recipe freezes well, so consider making a double batch and freezing one batch. Lately, I’ve been using resealable freezer bags instead of containers because they lay flat and save space in my freezer.
Slow Cooker Chipotle Chili
- 2 tablespoons olive oil
- 2 onions chopped
- 4 cloves garlic minced
- 2 pounds ground turkey or beef
- 2-4 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon sea salt
- 30 ounces tomato sauce
- 30 ounces black beans or kidney beans rinsed and drained
- 1 cup water
Saute onion and garlic in olive oil in a large skillet. Add ground meat and saute until browned, breaking up pieces.
Transfer to slow cooker. Add chipotle peppers, chili powder, smoked paprika, cumin, oregano, salt, tomato sauce, beans and water.
Cook on high for 4 hours or on low for 7-8 hours.
Use 2 chipotle peppers if you like a milder chili, or 4 peppers for a spicier chili.
Serve with your favorite toppings, such as chopped scallions, cilantro and shredded smoked Cheddar cheese.
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. I received complimentary Reynolds and Hamilton Beach products to use in this post. All thoughts and opinions are my own.