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–+ servings
chili stuffed pepper soup

Crockpot Chili Stuffed Pepper Soup

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Prep Time 20 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Crockpot
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (15 ounces) kidney beans rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked rice

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it into small pieces.
  • Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
  • Transfer the beef mixture to the crockpot.
  • Add the diced green and red bell peppers, black beans, kidney beans, diced tomatoes, and tomato sauce to the crockpot.
  • Pour in the beef broth and stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
  • Cover and cook on low heat for 6 hours.
  • About 30 minutes before serving, stir in the cooked rice.
  • Once done, turn off the crockpot and let the soup rest for 10 minutes before serving.
  • Ladle the soup into bowls and enjoy hot.

Notes

To enhance the flavors of this Crockpot Chili Stuffed Pepper Soup, consider sautéing the bell peppers briefly before adding them to the crockpot to bring out their sweetness. Additionally, you can adjust the level of spiciness by adding more or less chili powder based on your preference. For a richer taste, try adding a dash of Worcestershire sauce or a pinch of red pepper flakes.
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