Slow Cooker Balsamic Vinaigrette Chili

Slow cooking has become a beloved method for preparing meals, thanks to its ability to meld flavors and create comforting dishes with minimal hands-on effort. The slow cooker allows busy families and individuals to enjoy hearty, home-cooked meals without spending hours in the kitchen. By simply layering ingredients and letting them simmer over low heat, you can return home to a delicious, aromatic meal that's ready to serve.

Discover the ultimate comfort food with this Slow Cooker Balsamic Vinaigrette Chili recipe! This easy-to-make dish combines the traditional flavors of chili with a zesty twist from balsamic vinaigrette, creating a hearty and satisfying meal. Perfect for busy families, it features wholesome ingredients like lean ground meat, nutritious beans, and fresh vegetables. Let your slow cooker work its magic and enjoy a delicious bowl of chili that’s sure to impress and nourish!

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Ingredients

1 lb ground beef or turkey

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes, with juice

2 cups bell peppers (red, green, or yellow), chopped

1 medium onion, diced

3 cloves garlic, minced

1 cup corn (frozen or canned)

1 cup balsamic vinaigrette dressing

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease if necessary. Transfer to the slow cooker.

Add Vegetables and Beans: To the slow cooker, add the chopped bell peppers, diced onion, minced garlic, black beans, kidney beans, corn, and diced tomatoes with their juice.

Season and Mix: Pour in the balsamic vinaigrette dressing. Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir everything together until well combined.

Slow Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This will allow all the flavors to meld beautifully.

Taste and Adjust: During the last 30 minutes, taste the chili and adjust the seasoning if necessary, adding more balsamic vinaigrette for a tangy flavor or spicier seasoning if desired.

Serve: Once done, serve the chili hot in bowls with optional toppings like shredded cheese, sour cream, chopped cilantro, or avocado.

Prep Time, Total Time, Servings: 15 min | 8 hrs (slow cooker) | 6 servings