Slow Cooker Chili
2 red bell peppers, diced
2 yellow onions, diced
2 jalapenos, diced
1 4oz. can green chilis
2 Tablespoons olive oil
2 16oz. can pinto beans, with juice
1 14.5oz. can diced tomatoes, with juice
1 6oz. can tomato paste
2 cups Imagine® Chicken Bone Broth
2 tsp. coriander
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
2 tsp. chili powder
2 tsp. cayenne pepper
2 tsp. fresh cracked pepper
2 tsp. kosher salt
1½ tsp. chili powder
1 tsp. cayenne pepper
2 lbs. ground beef
1 lb. sweet Italian sausage
Heat oven to 425 degrees. Toss bell peppers, yellow onion and jalapeno in olive oil and spread onto bake sheet.
Roast for 20 minutes or until vegetables start to brown.
Remove from oven and set aside.
Place all ingredients but the meat in the slow cooker and stir to combine.
Add in roasted vegetables and stir to combine.
Add in meat and submerge in juice (do not break up ground beef, it will fall apart on it's own and you can break it up further at the end).
Cook on low for 8 hours or on medium for 5 hours.