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When it comes to slow cooking, patience is key. For the Hearty Slow Cooker Balsamic Chili, the recommended cooking times depend on the setting you choose. If you opt for the low setting, allow the chili to cook for approximately 6 to 8 hours. This extended cooking time allows the flavors to meld beautifully, resulting in a rich and robust taste that is hard to beat.

Slow Cooker Balsamic Chili

Discover the comforting and nourishing Hearty Slow Cooker Balsamic Chili, a unique take on a beloved classic. This dish combines lean protein, a hearty mix of beans, and vibrant vegetables, all elevated by the tangy depth of balsamic vinegar. Perfect for busy days, it's easy to prepare and packs a nutritious punch. Enjoy it as a cozy family meal or a crowd-pleaser at gatherings, with flavors that develop beautifully during slow cooking. Embrace the joy of this delicious recipe that fits seamlessly into your healthy lifestyle.
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, seeded and diced (optional for heat)

1 can (14 oz) diced tomatoes, with juice

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

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

1 cup corn (fresh, frozen, or canned)

1/4 cup balsamic vinegar

1 tablespoon tomato paste

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil or cilantro for garnish

Shredded cheese (optional, for serving)

Sour cream (optional, for serving)

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground turkey or beef until cooked through. Drain any excess fat and transfer to the slow cooker. This step is optional for extra flavor.

    Sauté the Veggies: In the same skillet, add a little olive oil if necessary. Sauté the diced onion and garlic until fragrant and translucent, about 3-4 minutes. Add the diced red and green bell peppers, jalapeño (if using), and cook for another 3-4 minutes. Transfer the mixture to the slow cooker.

      Combine Ingredients: In the slow cooker, add the diced tomatoes (with their juice), kidney beans, black beans, corn, balsamic vinegar, tomato paste, chili powder, cumin, smoked paprika, oregano, and salt and pepper. Stir everything well to combine.

        Cook: Cover and cook on low for 6-8 hours or on high for 4-6 hours until the flavors meld and the chili is heated through. Stir occasionally if possible.

          Adjust Seasoning: Before serving, taste the chili and adjust the seasonings as desired. You may wish to add more salt, pepper, or balsamic vinegar depending on your taste preference.

            Serve: Ladle the balsamic chili into bowls and garnish with fresh basil or cilantro. Top with shredded cheese and a dollop of sour cream if desired.

              Enjoy: Serve hot with crusty bread or over rice, and enjoy your delicious, flavorful twist on classic chili!

                Prep Time, Total Time, Servings:

                  20 minutes | 6-8 hours | 6-8 servings