Slow Cooker Chili
- Servings: 8
- Course: Soups & Salads
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 1 Reynolds® Slow Cooker Liner
- 1 pound lean ground beef or turkey
- 1 medium green bell pepper, chopped
- 1 small onion, chopped
- 2 cans (15 oz.) red kidney beans, undrained
- 2 packages (1.25 oz.) chili seasoning mix
- 1 can (15 oz.) tomato sauce
- 1 can (10 oz.) diced tomatoes and green chilies
- Cheese and sour cream (optional)
Directions
Step 1
OPEN Reynolds Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2
BROWN ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.
Step 3
PLACE beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker.
Step 4
COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.
Step 5
CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
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