Go Back
Chili has long been celebrated as one of the quintessential comfort foods, warming hearts and bellies across the globe. From the bustling kitchens of family homes to the vast arena of competitive cook-offs, chili embodies a fusion of flavors, textures, and cultural influences. Its versatility is unparalleled, allowing for endless variations that cater to different palates and dietary preferences. However, among the myriad of chili recipes out there, one stands out for its unique incorporation of balsamic vinegar—a delightful twist that adds depth and a hint of sweetness to this savory dish.

Slow Cooker Balsamic Chili

Discover a unique twist on a classic comfort food with this savory slow cooker balsamic chili. This recipe combines the robust flavors of traditional chili with the tangy sweetness of balsamic vinegar, creating a dish that's both hearty and delightful. With the convenience of slow cooking, your ingredients meld perfectly for deep, rich flavors. Enjoy it with your favorite toppings and sides for a satisfying meal that's easy to prepare and perfect for any occasion. Dive into this flavorful experience today!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef or turkey

1 onion, diced

4 cloves garlic, minced

1 bell pepper (any color), chopped

2 carrots, diced

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

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

1 can (28 oz) diced tomatoes

1/2 cup balsamic vinegar

2 tbsp tomato paste

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/2 tsp black pepper

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

Instructions
 

Sauté the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spatula. Drain any excess fat and transfer the meat to the slow cooker.

    Prepare the Veggies: In the same skillet, add a touch of oil if needed, and sauté the diced onion and garlic until fragrant and translucent, about 3-4 minutes. Then, add the chopped bell pepper and diced carrots, cooking for another 2-3 minutes.

      Combine Ingredients: Transfer the sautéed vegetables to the slow cooker with the meat. Add the kidney beans, black beans, diced tomatoes (with juice), balsamic vinegar, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.

        Slow Cook: Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours. Stir occasionally if possible, although it's not necessary.

          Final Touches: Once cooking is complete, taste the chili and adjust seasonings if needed. If the chili is too thick for your liking, you can add a splash of broth or water to achieve the desired consistency.

            Serve: Ladle the chili into bowls and add your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice for an extra zing!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings