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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.

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Simple Slow-Cooker Artichoke Chili

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Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
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Ingredients

  • 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

Directions

  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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