Slow Cooker Beet Chili Recipe (2024)

This Slow Cooker Beet Chili is all about the deliciouscombination of the sweetness of the beets and spicy flavors that can be found in a traditional chili recipe. Enjoy!

Slow Cooker Beet Chili Recipe (1)

Beetroots are definitely one of my favorite roots. I enjoy not only their sweet, earthy flavor but also their powerful nutrients. I remember when I was a kid my mom used to make beet juice with orange for my sister and me every time we had a cold. We have been cooking with beets super often lately. One of my go-to recipes have been this Classic Chili Recipe, Easy Beet Sweet Potato Soup Recipe, Gluten-free Chocolate Beet Cake, and Autumn Beet Orange Salad Recipe.

I grew up listening to my mom say, “drink beet juice because you are going to be healthier” 😉 and she was right. Many studies proved that drinking beet juice may help to lower blood pressure. Beets are also high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese (which is good for your bones, liver, kidneys, and pancreas). So, there are lots of benefits to drinking beet juices. It is definitely one of my favorite juice along with green juice.

Slow Cooker Beet Chili Recipe (2)

I know this is not a juice recipe post, but for so long, the only thing I used beet in was to make juices or soups. What a mistake right? I forgot that beets are delicious in so many other recipes too.

So, at the end of last year, I was thinking that I should cook with ingredients that I don’t regularly use and for this reason, I bought some stalks of leek and ended up making the delicious Leek Kalatama Rice I posted last Tuesday for you.

Slow Cooker Beet Chili Recipe (3)

This was my first time making a slow cooker beet chili and it turned out very delicious. I think this beet chili is as good as the slow cooker sweet potato chili I made a few weeks ago. These two recipes are all about a delicious combination of the sweet and spicy flavors that can be found in a traditional chili recipe. I hope you give this recipe a try and taste the many layers of flavors in this dish.

Still want more chili? Check out the recipes in this Top 30 Healthy Chili Recipes You Must Try This Fall post!

Slow Cooker Beet Chili Recipe (4)

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Slow Cooker Beet Chili Recipe (5)

4.43 from 14 votes

Slow Cooker Beet Chili Recipe

This Slow Cooker Beet Chili is all about the deliciouscombination of the sweetness of the beets and spicy flavors that can be found in a traditional chili recipe. Enjoy!

Prep: 20 minutes minutes

Cook: 6 hours hours

Total: 6 hours hours 20 minutes minutes

Servings: 6 people

Ingredients

US CustomaryMetric

Instructions

  • Heat olive oil in a large skillet over medium-high heat.

  • Add onion and sauté for 3 minutes, then add garlic and sauté for 30 seconds more.

  • Add extra-lean ground turkey to cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.

  • Pour browned ground turkey into slow cooker.

  • Add celery, turnip, carrots, beets, diced tomatoes, tomato sauce, ½ cup chicken broth, red pepper flakes, cumin, paprika, coriander, and salt and pepper to taste.

  • Stir mixture, cover with a lid and cook on low heat for 5 - 6 hours.

  • Add red kidney beans and allow to heat for about 10 minutes.

  • Top with green onions.

Tips

  • Don't skip browning the onions and meat as it adds a ton of flavour.
  • Feel free to swap the kidney beans for black beans or pinto beans.
  • Beets do stain when preparing them, so be mindful of what tools you use.
  • To store:To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
  • To reheat:You can reheat chili in the microwave or stovetop.
  • To freeze:Freeze chili in a freezer-safe container for up to 3 months.

Nutrition Information

Serving: 1/6 Calories: 290kcal (15%) Carbohydrates: 42g (14%) Protein: 24g (48%) Fat: 4g (6%) Saturated Fat: 1g (6%) Monounsaturated Fat: 2g Cholesterol: 25mg (8%) Sodium: 575mg (25%) Potassium: 1227mg (35%) Fiber: 14g (58%) Sugar: 13g (14%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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  1. Laura says

    In the slow cooker right now! I had to add a lot more liquid than what was called for. Just 1 cup of tomato sauce and 1/2 cup of broth for 4 servings? I at least doubled these amounts. Also thinking it looks more like 6-8 servings, but leftovers are always a plus.

    Reply

  2. Sylvia says

    This recipe looks wonderful. I am wondering if I am missing something here? There is no chilli powder in the recipe. Shouldn’t a “chilli” have Chilli powder in it? Has anyone made this and tasted it, I would love to hear comments on the results.

    Reply

  3. Raney says

    I am just wondering, are the beets precooked or peeled and put in raw?

    Reply

  4. Virgilea Hamm says

    I was wondering if beets are pre cooked or roasted?

    Reply

    • Olivia says

      The beets are raw, Virgilea!

      Reply

  5. Karen says

    I made this the other night and it was very, very, good. One of our new favorites! I pre-cut all of the vegies and pre-soaked 2/3 cup dried kidney beans. Put the vegies, the pre-soaked beans, and everything else except the meat in a freezer bag and froze it. The night before I made it I thawed it out. The next morning I stir fried the turkey meat, dumped it all in the slow cooker, and the 8 hours later a wonderful chili! The pre-soaked dry beans need more than the 5-6 hours suggested.

    Reply

    • Olivia says

      That’s awesome, Karen. I am glad you enjoyed this recipe 😉

      Reply

  6. Sarah Brown says

    I’d really like to try this recipe – just wondering if you can use dry kidney beans instead (and just cook from the beginning)? Thanks !

    Reply

    • Olivia says

      you can use any kind of beans, but it need to be cooked before adding into the slow cooker.

      Reply

  7. Cristina says

    When do add in the bell pepper? What if you only have cooked beets?

    Reply

    • Olivia says

      Add cooked beets at the end of the cooking time like 10 minutes before just to warm up the beets.

      Reply

Older Comments

Slow Cooker Beet Chili Recipe (2024)

FAQs

Can you cook chili too long in a slow cooker? ›

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Why slow cook chili? ›

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

Is 4 hours on high the same as 8 hours on low? ›

Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Do you put corn in chili yes or no? ›

Many chili aficionados add a little sweetness to their chili with some brown sugar or even maple syrup to complement the earthy peppers and balance out some of the spice. But adding corn cobs to your chili is the secret to bringing natural sweetness without adding sugar.

Is chili better in a crockpot or stove top? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Why does my crockpot chili taste bland? ›

Insufficient seasoning, such as chili powder, cumin, paprika, and salt, can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.

Does chili get better the longer it cooks? ›

Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.

Can you cook chili on low for 12 hours? ›

So, if it is a watery chili to start then up to 24 hours, but I would check it every so often after 16 hours. Personally, I really do not see the need to cook chili any longer than 12 hours.

What happens if you slow cook too long? ›

The food will not only stain the cooker's interior, but it will also be soggy and overcooked and be left open to bacteria. Most of the programmable slow cookers available today have a 24-hour cycle, which would shut the slow cooker off automatically, but older models don't necessarily have this function.

Does chili get thicker the longer it cooks? ›

Thin chili may just need time to cook down. Cook it uncovered low and slow, at least one hour, for it to thicken on its own. Cooking it uncovered allows for evaporation to reduce and concentrate the chili.

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