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Slow Cooker Confetti Chilli

Slow Cooker Confetti Chilli

Course Dinners
Servings 4 people


  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 can red kidney beans drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 14- oz can diced tomatoes with the juice
  • 1 tbsp tomato paste
  • 1/2 cup frozen corn kernels preferably organic
  • 1/2 cup frozen peas
  • 1 cup frozen edamame organic
  • 1 bay leaf
  • 1 tbsp chili powder
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 chipotle pepper; optional found in supermarkets. this is a dried ripe red jalapeño pepper that has been wood smoked. it adds a deep smoky flavor to the chili.
  • 1 1 fresh jalapeño pepper, seeds and ribs removed and chopped; optional if you like a spicy chili

For Serving:

  • 1/2 cup fresh cilantro chopped
  • 1 avacado flesh removed and diced thin
  • plain greek yogurt



  •  Saute´ onion and garlic in olive oil for a few minutes, until soft
  •  Add all ingredients except cilantro, avocado, and yogurt to slow cooker and mix to combine
  • Cook on low for 6 hours or high for 4 hours

To serve:

  • Taste and check seasoning, adding more salt and pepper, if necessary
  • Remove bay leaf and dried chipotle pepper
  • Top with spoon of Greek yogurt, avocado pieces and a sprinkle of chopped fresh cilantro

Stove top directions:

  • In a soup pot, saute´ onions and garlic until soft, 3-4 minutes
  • Add chopped bell peppers and saute until soft, 5 minutes
  • Gently simmer for 30-40 minutes
  • Remove bay leaf and dried chipotle pepper: and check seasoning

To add meat:

  • 1 lb ground beef or pork or a mixture of both
  • Brown meat in a pan on the stove, drain fat
  • Add to slow cooker or soup pot with the vegetables and cook as directed