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Slow Cooker Chili

All of a sudden, it feels like fall out there. And it doesn’t help that the evenings are getting darker so much earlier.  Those changes can bring on cravings for more warming, hibernating type of foods, like chili.
Chili is a great prepare-ahead complete meal on its own, and when it’s cooked in a crock pot, it’s even more of a time saver. Making chili at this time of year has other benefits, as tomatoes, zucchini, onions, peppers, and garlic can still be found in abundance at the farmers market. Whether you choose to make it vegetarian or not, it’s always an energy sustaining meal full of veggies, beans, and their fibre.
Course: Mains


  • 12 ounces ground venison, turkey, or lean ground beef (add one extra can of beans if not using meat)
  • 1 cup onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 can red kidney beans, rinsed
  • 1 can black beans, rinsed
  • 1 can diced tomatoes
  • 1 can tomato sauce (8 oz)
  • 2 tbsp chili powder
  • 1 tsp oregano leaves
  • 1/2 tsp cumin


  • In a large skillet, cook ground meat and onion. Drain and rinse if necessary. Add all of the ingredients into the crockpot and stir well. Cook on low for 8 hours or high for 4 hours. Serve topped with grated goat cheese and diced avocado.


Recipe adapted from New Better Homes and Gardens Cookbook, 12th Edition.