Ready for a little spice to your chili? This recipe uses chipotle peppers for that kick you are hoping for!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium heat. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker (see Tip). Stir onion, sweet pepper, chipotle, undrained tomatoes, beans, beer, water, salsa, chili powder, cumin, and garlic into meat in cooker.

  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  • If desired, top individual servings with sour cream and cilantro.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

338.4 calories; protein 33.8g 68% DV; carbohydrates 31.8g 10% DV; exchange other carbs 2; dietary fiber 9g 36% DV; sugars 2.6g; fat 9.4g 15% DV; saturated fat 2.7g 13% DV; cholesterol 73.4mg 25% DV; vitamin a iu 636.8IU 13% DV; vitamin c 46.9mg 78% DV; folate 16.2mcg 4% DV; calcium 67.6mg 7% DV; iron 3.7mg 20% DV; magnesium 33.6mg 12% DV; potassium 760.5mg 21% DV; sodium 607.2mg 24% DV.

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Rating: 5 stars
This is my "Go To" recipe for chili. Ever since I made it the first time, I've never had anyone who didn't love it, unless of course they can't do the heat! Read More