A slightly sweet band savory chili recipe full of flavors with a bit of a kick. This is one of our favorite chili recipes!
Chili In A Bread Bowl
1 pound lean ground beef
1 cup diced onions
1/2 cup green bell pepper
1/2 cup red bell pepper
1 clove garlic, pressed
1 cup tomatoes, diced
1 bag of cherry tomatoes, sliced in half
1 cup tomato sauce
1 large can of kidney beans (26-28 ounces), rinsed and drained
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 cup brown sugar
In a skillet, brown ground beef, onion, garlic and bell peppers until beef is no longer pink. Drain excess fat. Add beef mixture to slow cooker.
Add remaining ingredients to slow cooker and stir until all ingredients are combined. Place lid on slow cooker and set on low setting. Cook 6-8 hours.
Serve in homemade bread bowls. (With the kids, I serve the bread bowls in a regular bowl as it is easier for them to handle while eating.)
Serve with toppings: shredded cheese, sour cream, diced avacado, diced tomatoes, salsa or cilantro.
Recipe Note: Another good addition to this recipe would be adding one cup fresh corn. Chili can also be served with chips, on a hot dog in a bun for that famous chili dog.
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