Slow-cooker chili

Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30min Preparation
4h Cooking
8 Portions

Enjoy a classic with the family, cook a bowl of chili.



  • 650 g (1 1/2 lbs) Fontaine Family ground veal or beef or a combination
  • 15 ml (1 tbsp) extra-virgin olive oil
  • 1 red onion, finely chopped
  • 1 green bell pepper, chopped
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 30 ml (2 tbsp) tomato paste
  • 1 (28-oz.) can chopped tomatoes
  • 1 can of corn kernels
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 375 ml (1 1/2 cups) low-sodium chicken broth
  • 10 ml (2 tsp) chili powder
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) dried oregano
  • Shredded cheddar, for garnish
  • Sliced green onion, for garnish


  1. In a large skillet heat oil over medium high heat. Add onion and pepper and cook until tender, about 4 minutes.
  2. Add meat and cook, stirring occasionally, until the meat is well done.
  3. Season with salt and pepper then stir in garlic and tomato paste and cook until the flavours are fully blended for about 2 minutes.
  4. Transfer mixture to a slow cooker.
  5. To the slow cooker, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano.
  6. Cook on high for 4 hours, until the chili has thickened.
  7. Adjust the seasoning if necessary with salt and pepper to taste.
  8. Garnish with cheese and green onion.

Side dishes

Serve with bread, tortillas or rice.

Tips and Tricks

Chili is easy to freeze.
If you do not have a slow cooker, transfer mixture to a large pot. Cover and simmer for 4 hours.