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Slow Cooker Carrot and Cabbage Chili

Slow Cooker Carrot and Cabbage Chili

Add a little bit of vegetables to your dinner with our Slow Cooker Carrot and Cabbage Chili. Cooked up in the slow cooker, this dinner practically makes itself.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Dinner
Cuisine American, Southwest
Servings 8 servings

Ingredients
  

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 Tbsp canola oil
  • 1 lb ground beef
  • 3 carrots, sliced
  • 2 15-oz cans kidney beans, rinsed and drained
  • 1 15-oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp apple cider vinegar
  • 2 cups shredded cabbage

Instructions
 

  • In a small bowl stir together the chili powder, cumin and oregano. Set aside.
    Chili Spices in a bowl
  • In a large skillet over medium-high heat add the oil and ground beef. Season with salt and pepper and break apart with a wooden spoon. Brown the meat and cook until mostly cooked through, about 5 minutes total. Transfer the meat to your slow cooker.
    Brown beef
  • To the slow cooker combine the meat, carrots, kidney beans, diced tomatoes, tomato paste and beef broth. Stir in the seasoning and cover and cook on LOW for 7 hours. Add the cabbage and cook 30 minutes to an hour more. Remove from heat and stir in the apple cider vinegar. Serve.
    Chili in Slow Cooker

Notes

This hearty stew is perfect for rainy days.
We add the cabbage at the end to make sure it doesn't become stringy or overcooked.

Perfect Pairing

Cool off with this Cucumber Pineapple Agua Fresca