The Best Slow Cooker Smoky Chili
This smoky chili is packed with nutrients and will provide you plenty of fibre, healthy fats, and protein, along with vitamins and minerals like iron, zinc and magnesium - all supportive to promote a good gut!
Beans are packed with the good stuff. They're high in fiber (a half-cup serving has about 5 grams), which is important for a healthy digestive system, as well as prebiotics—non-digestible ingredients that feed the good bacteria in your gut to promote a strong immune system and fight off inflammation. Fiber is important for a healthy, happy gut. Capsaicin - an active component in chili peppers, stimulates the mucous membranes in your mouth and stomach, aiding digestion. In some cases it may offer relief for indigestion and heartburn by decreasing acid levels in the stomach.
“But I don’t feel like I digest chili well…it makes me so gassy!”
You aren’t alone - this is quite common! The gassiness that's attributed to eating beans is caused by oligosaccharides—sugars found in beans that we aren't able to easily digest because of our lack of enzymes needed to do so. In addition to fermenting in our large intestines, these sugars hang out with gas-producing bacteria living near there, which can make things a bit uncomfortable. Check out my blog post Beans Bothering You? to help you learn some tricks to tolerate beans so they don’t make you as musical ;)
We love an easy to make dinner around here - who doesn’t? This chili is nourishing, hearty, comforting, keeps you full and satisfied and is a crowd pleaser! I can’t wait for you to try it.
THE BEST SLOW COOKER SMOKY CHILI
Serves 8
INGREDIENTS
3 tbsp of avocado oil
1 lb of ground beef
1 sweet onion, chopped
4 garlic cloves, minced
2-3 tbsp chili powder
2 chipotle chili peppers
1 tbsp smoked paprika
1 tbsp oregano
2 tsp cumin
1/2 tsp cinnamon
1 (5 oz) can of tomato paste
1 green pepper, chopped
4 carrots, sliced
26 oz can of diced tomatoes
2 tbsp gluten free Worcestershire sauce
1 (14oz) can of chickpeas
1 (14oz) can of pinto beans
1 (14 oz) can of kidney beans
Don’t forget the toppings! We like to top ours with yogurt/sour cream, cheddar cheese, sliced avocado, and green onions!
DIRECTIONS
1. Cook ground beef in a large skillet, strain, then transfer beef to your slow cooker.
2. Wipe out skillet and heat avocado oil over medium heat. Add the onion, garlic, all your spices and chipotle chili peppers to the pan. Cook, until onions are soft and spices are fragrant. Stir in the tomato paste, Worcestershire sauce, green pepper, and carrots. Remove from the heat and transfer to your slow cooker along with canned tomatoes, beans and ground beef. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or high for 4-5 hours.
4. Add toppings of your choice and enjoy!
NOTE: you may need to add a bit of bone broth (or any liquid) to the crockpot. Check it after a few hours to see if it needs more ilquid.
xo erin
DID YOU MAKE THIS RECIPE?
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Left over chili? These chili cheese fries are to DIE for! We made some potato wedges in the air frier, topped it with our left over chili along with greek yogurt, sharp cheddar cheese and green onions.
Chili always tastes better the next day anyway - right?
It’s important to note, in cases of chronic bloating, you might actually need to DECREASE your fiber intake as you bring your gut back into balance and strengthen it.
This is where I can help!
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