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After Church Chili Recipe with Hidden Vegetables for Picky Eaters!

Hearty After Church Chili with Hidden Vegetables for Picky Eaters!

By Mona - Far From The Farm
October 6, 2025
Smoky slow cooker chili with hidden vegetables for picky eaters! Perfect for after church or a cozy Sunday dinner crowd!
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Makes: 6 servings
Approximate cost $15
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 588
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs ground beef - cooked and drained
  • 1 - 2 tbsp olive oil
  • 1 cup diced frozen onion
  • 1 cup diced frozen celery
  • 1 cup diced frozen carrots
  • 2 tbsp minced garlic
  • 2 tbsp sliced jalapeños from a jar - diced
  • 14 oz can cooked beans of choice - rinsed and drained
  • 28 oz can crushed tomatoes
  • 2 tsp ground cumin
  • 2 tsp chili powder - smoky darker varieties give great depth
  • 1 ½ tbsp smoked paprika
  • ½ tsp ground black pepper
  • 2 tsp table salt
  • 1 tbsp Italian seasoning
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar
  • 1 beef stock cube - or 1 tbsp beef bouillon powder
  • ¾ - 1 cup water - depending on how thick you want your chili
  • 1 - 2 tbsp masa harina - to thicken

Equipment

  • Large pan
  • Slow Cooker or I use my Instant Pot with a slow cooker function
  • knife
  • cutting board
  • Mixing bowl
  • Can opener
  • spatula
  • Ground meat chopper
  • Measuring spoons, cups, and jugs
  • Spoon

Method
 

  1. Brown and drain your ground beef in a pot.
    If using an Instant Pot Pro, you can do this right in the same pot using the sauté function.
    (Top tip: I brown my ground beef in bulk, drain it, then freeze portions for quick use on busy days.)
  2. Remove the beef and set it aside.
  3. Add olive oil to the pot, then add the frozen onions, celery, and carrots.
    If cooking for very picky eaters, use your ground meat chopper to break the veggies down into fine bits as they soften. Cook on medium-low until the onions turn translucent.
  4. Add the minced garlic and diced jalapeños.
    Cook another 5 minutes on low while you prep your sauce mixture.
  5. Make the tomato-chili sauce.
    In a separate bowl, combine crushed tomatoes, cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, red pepper flakes, brown sugar, and vinegar.
    Stir until well mixed.
  6. Add the drained beans, water, and beef stock cube to the vegetables. Return the cooked beef to the pot and stir to combine.
  7. Pour in your tomato sauce mixture, stir well, and turn off the heat.
  8. Transfer everything to your slow cooker (or like me simply switch your Instant Pot to the slow cooker function) and cook on LOW for 8–10 hours.
    If using the Instant Pot’s slow cooker function like me, you may need to set it on HIGH for 10 hours since it runs slightly cooler.
  9. About 30 minutes before serving, stir in the masa harina to thicken the chili. Stir well and cover again until ready to serve.
  10. Serve hot with your favorite toppings or sides.

Notes

  • The smoked paprika is what gives this chili its signature flavor so don’t skip it!
  • You can substitute ground turkey or venison for beef if you want a leaner version.
  • Using frozen vegetables not only saves prep time but also keeps the nutrients locked in.

 

Storage

  • Store the cooled cooked chili in airtight containers in the fridge for up to 3 days. It also freezes beautifully for up to 3 months.
  • Reheat slowly on the stovetop or in the microwave, adding a splash of water if needed.
 

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Nutrition

Calories: 588kcalCarbohydrates: 37gProtein: 36gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 107mgSodium: 1315mgPotassium: 1288mgFiber: 11gSugar: 11gVitamin A: 5097IUVitamin C: 17mgCalcium: 148mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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