Spicy Chili with Fire-Roasted Tomatoes

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Fire roasted tomatoes make this chili amazing!

This spicy chili with fire roasted tomatoes is a great dish for football Sundays or just when you need something a little spicy to warm you up. Fire roasted foods are a great way to make vegetables even tastier. Fire roasting peppers, tomatoes, and other veggies gives them a rich, complex flavor and a little kick. It is just enough spice to make things interesting without driving mild flavor enthusiasts away.

Fire roasted tomatoes offer another benefit in this tasty chili dish. Research shows cooking tomatoes actually activates the lycopene and creates a more potent food. While you do enjoy the benefits of lycopene from eating raw tomatoes, it is enhanced when the tomatoes are cooked. This is why ketchup and marinara sauce are considered such rich sources of this phytochemical with antioxidant properties.

If you want to spice up dinner, but you want to do so without sacrificing health, this is a great option. Our spicy fire roasted chili recipe will be a hit with your family and friends. You might even find people requesting you bring it to casual parties and special events. If you love chili, you will really enjoy our spicy chili with fire roasted tomatoes!

The chili is great served alone or with our delicious cornbread or sprinkled with our homemade bread crumbs.

0 from 0 votes

Spicy Chili with Fire-Roasted Tomatoes

With just the right amount of spice, this chili will be the star of any party!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner, Lunch, Soup
Cuisine American
Author SkinnyMs.

Ingredients

  • 1 pound lean ground beef
  • 1 yellow onion small, diced
  • 2 garlic cloves minced
  • 15 ounces organic kidney beans canned, drained
  • 15 ounces organic black beans canned, drained
  • 14 1/2 ounces diced fire-roasted tomatoes canned
  • 6 ounce tomato paste canned
  • 2 tablespoons chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 1/2 cups water
  • salt to taste

Instructions

  • Cook ground beef, diced onions, and minced garlic in a large skillet over medium heat, breaking up meat with a fork. Cook until the beef has lost most of its pink color. Drain off fat and place in the slow cooker along with the remaining ingredients.
  • Cover, and cook on LOW for 6-8 hours.

Nutrition Information

Serving: 1cup | Calories: 212kcal | Carbohydrates: 23g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Fiber: 6g | Sugar: 4g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Slow Cooker

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14 Comments

    1. Lisa, Yes you can cook this on the stovetop. Just be sure to brown the meat before adding it to the rest of the ingredients. Cook the whole chili at a simmer for 2 hours or so.

  1. My mouth is on fire!!! πŸ₯΅ Obvs a chilli weekling – yummi but I’d def at least half the chilli next time. But thank you πŸ™πŸ˜ƒ

    1. We’re glad you loved the recipe, Anna! You can also freeze this recipe for later if you’d rather not half the recipe next time.

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