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  • Prep
    15 min
  • Total
    5 h 45 min
  • Servings

Slow Cooker Beef Chili


  • 15 mL (1 tbsp) olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 455 g (1 lb) lean ground beef
  • 1 red pepper, diced
  • 1 green pepper, diced
  • Two 540-mL (19-fl. oz.) cans black beans
  • Two 398-mL (14-fl. oz.) cans diced tomatoes
  • 250 mL frozen corn
  • 15 mL (2 tbsp) chili seasoning
  • 2.5 mL (1/2 tbsp) ground cinnamon
  • 15 mL (1 tbsp) sweet paprika
  • Salt and pepper, to taste


  • 500 mL (2 cups) Armstrong medium Cheddar cheese, shredded
  • 250 mL (1 cup) Dairyland sour cream
  • 1 handful fresh coriander, washed and dried
  • Tortilla chips


  1. In a frying pan, heat the oil and sauté the onion, garlic and ground beef.
  2. Transfer to the slow cooker with the rest of the ingredients. Mix thoroughly, cover and set to high heat for 5 hours and 30 minutes.
  3. Serve individually in bowls and top with Cheddar cheese, a dollop of sour cream and a few coriander leaves. 
  4. Enjoy warm with tortilla chips.

Dairyland products in the recipe