Kitchen Sink Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Calories
514 kcal
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Course
Main Course
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Cuisine
American
Kitchen Sink Chili
Description
Kitchen Sink Chili features a slow cooker preparation where ground beef is first sautéed with onions and garlic, then combined with a diverse range of vegetables such as bell peppers of various colors, mushrooms, carrots, and celery. Crushed tomatoes and canned beans provide body and protein, while chili powder, brown sugar, and ketchup add depth and balance to the flavor. After slow cooking for several hours, a portion of the chili is pureed and returned to the pot to thicken the sauce, resulting in a rich and hearty dish with tender vegetables and a robust base. The multiple vegetables contribute texture and complexity without overpowering the classic chili taste.
Serve this chili with shredded cheese on top for added richness. It can act as a main dish for casual dinners and is convenient to freeze in portions, maintaining flavor and quality up to several months. The recipe’s flexibility in protein and vegetable use supports those wanting a filling, adaptable chili recipe.
Ingredients
Ground Beef Mixture
- 1/2 white onion diced
- 3 cloves garlic minced
- 2 pounds ground beef or turkey
Chili Ingredients
- 28 ounces crushed tomatoes can
- 15 ounces black bean drained and rinsed, canned
- 15 ounces Kidney Beans drained and rinsed, can
- 1/2 red pepper diced
- 1/2 yellow bell pepper diced
- 1/2 orange bell pepper diced
- 1/2 green pepper diced
- 1-2 cups mushroom
- 2 carrot diced
- 2 celery diced
- 4 tablespoons chili powder
- 2 tablespoons brown sugar
- 1/3 cup ketchup
Instructions
- Fry the ground beef with the white onions until the beef is cooked and the onions are soft. Drain the grease then add in the minced garlic and saute for another 2 minutes until the garlic is browned and fragrant.
- Place the ground beef mixture into the slow cooker.
- Dice up all your veggies and place everything into the slow cooker.
- Combine the can of crushed tomatoes, and the two cans of rinsed beans into the crock pot, mix in the brown sugar, chili powder and ketchup.
- Cook on low for 8-9 hours or on high for 4-5 hours.
- When the vegetables are nice and soft, take about 1 to 1 1/2 cups of the chili, and puree it. This gives it a thicker, tastier base to it. Add it back in, and continue to cook it for another 30 minutes or so.
- Serve with shredded cheese on top and enjoy!
Notes
- This chili freezes well; store in airtight, freezer-safe containers for 3 to 4 months without loss of flavor or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 514kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 80mg | 27% |
| Sodium | 386mg | 16% |
| Potassium | 1296mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 4550IU | 91% |
| Vitamin C | 51.2mg | 57% |
| Calcium | 113mg | 11% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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