Slow Cooker Roasted Red Pepper Chili

Roasted red peppers and white beans make this chili hearty yet bright, while a touch of cocoa adds depth. The secret finish? A splash of The Olive Leaf Traditional Balsamic stirred in at the end—it lifts the flavors so every spoonful pops.

Ingredients (6–8 servings)

• 1½ lb ground beef
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 jar roasted red peppers, drained (chop if large)
• 28 oz diced tomatoes
• 23 oz tomato sauce
• 19 oz white beans, drained and rinsed
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp salt
• 1 tsp cocoa powder
• Finish: 2 Tbsp The Olive Leaf Traditional Balsamic

Directions

1. Brown. In a skillet over medium heat, cook beef with onion, breaking up meat, 8–10 min until no pink remains. Drain.
2. Slow-cook. Add beef mixture to a slow cooker with garlic, peppers, tomatoes, tomato sauce, beans, chili powder, cumin, coriander, smoked paprika, salt, and cocoa. Stir. Cook on LOW 8–10 hours (or HIGH 4–5 hours) until thick and flavorful.
3. Brighten & serve. Stir in Traditional Balsamic. Taste and adjust seasoning. Rest 10 min and ladle into bowls.

Toppings: shredded cheddar, sour cream/Greek yogurt, cilantro, sliced jalapeño, avocado, crushed tortilla chips.

Tips & Swaps

• Beans: Swap in kidney, black, or pinto beans.
• Heat: Add chopped chipotle in adobo or a pinch of cayenne.
• Veggie boost: Stir in corn or diced zucchini for the last 30 min.
• Stovetop option: Simmer covered 30–40 min, stirring occasionally, then finish with balsamic.

How to Store

Refrigerate up to 4 days; freeze up to 3 months (thaw overnight and rewarm gently). Even better the next day.