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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.


Simple Slow-Cooker Artichoke Chili

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Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
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  • 4 cooked artichoke hearts and stems, chopped
  • Make sure you save the cooked artichoke leaves for dipping in the chili
  • 3 lbs. 90% lean ground beef
  • 2 cans (14½ ounces each) diced tomatoes, undrained
  • 3 cans (14½ ounces each) chili beans, undrained
  • 2 cups sliced onions
  • 1 fennel bulb (cored and diced)
  • 1 can yellow corn, drained
  • 1 can black beans (rinsed and drained)
  • 1 cup chopped green bell pepper
  • 1 can (8 oz.) tomato sauce
  • ¾ cup BBQ sauce
  • 3 tbsp. chili powder
  • 1 tsp. garlic salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. allspice


  1. Heat large skillet over medium-high heat until hot. Add beef. Cook and stir until browned. Drain and discard excess fat.
  2. Transfer meat and all the other ingredients into 5 quart slow cooker. Cover and cook on low for 4 hours.
  3. Use cooked artichoke leaves as dippers for chili.
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