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In the world of comfort food, few dishes rival the warm, fulfilling embrace of a hearty chili. This Nutritious and Hearty Slow Cooker Chili not only satisfies your cravings but also provides a plethora of health benefits with its rich blend of vegetables and lean protein. Perfect for busy weeknights, this slow cooker recipe allows you to enjoy a delicious meal without spending hours in the kitchen.

Slow Cooker Chili with a Healthy Twist

Savor the heartwarming goodness of Nutritious and Hearty Slow Cooker Chili, the perfect comfort food for busy nights. This easy recipe combines lean protein, fresh vegetables, and a robust blend of spices, creating a flavorful and wholesome meal. With just a few ingredients and a slow cooker, you can enjoy a nutritious dish that’s rich in vitamins and minerals. Ideal for gatherings or cozy dinners, this chili is sure to become a family favorite.
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Ingredients
  

1 pound lean ground turkey or chicken

1 large onion, finely chopped

2 cloves garlic, minced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

2 medium carrots, diced

1 zucchini, diced

2 cans (15 oz each) black beans, rinsed and drained

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

1 can (28 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

1 cup low-sodium vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping, optional)

Lime wedges (for serving)

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground turkey or chicken until cooked through, about 5-7 minutes. Drain any excess fat and transfer to the slow cooker.

    Sauté Vegetables: In the same skillet, sauté the chopped onion and garlic until they become fragrant and translucent, about 3-4 minutes. Add in the diced bell peppers, carrots, and zucchini, cooking for another 3-4 minutes.

      Combine Ingredients: Transfer the sautéed vegetables into the slow cooker with the browned meat. Add the black beans, kidney beans, diced tomatoes (with their juices), tomato paste, and vegetable broth.

        Season the Chili: Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until well combined.

          Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally to allow the flavors to meld together.

            Serve: Once the chili is cooked, taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and diced avocado. Squeeze fresh lime juice over each serving for an extra burst of flavor.

              Enjoy: Pair with whole-grain bread or serve on top of brown rice for a wholesome meal.

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