Ingredients
Scale
- 2 lbs Ground Turkey or Lean Ground Beef
- 2 cans (15 oz) Kidney Beans, drained and rinsed
- 1 can (15 oz) Black Beans, drained and rinsed
- 2 cans (14.5 oz) Diced Tomatoes with Green Chiles
- 1 can (15 oz) Tomato Sauce
- 1 large Onion, diced (or 1 cup frozen diced onions)
- 2 Bell Peppers, chopped (any color)
- 2 packets Low-Sodium Chili Seasoning (or 6 tbsp homemade)
- 1 cup Beef or Vegetable Broth
- Optional toppings: Greek yogurt (for extra protein), shredded cheese, green onions
Instructions
- Open all your cans and dice your fresh vegetables. If you are using frozen onions or pre-chopped peppers, you can skip the knife work entirely. Place the raw ground meat at the bottom of a 6-quart or larger crockpot. Break it up slightly with a wooden spoon so it cooks evenly. Layer the beans, diced tomatoes, onions, and peppers directly on top of the meat.
- Pour the tomato sauce, chili seasoning, and broth over the ingredients. Give the mixture a quick stir to distribute the spices. Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The slow cooking process will naturally brown the meat and allow the flavors to meld together into a thick, rich chili.
- Once the cook time is complete, use a spoon to break up any remaining large chunks of meat. Stir the chili thoroughly to ensure a consistent texture. Ladle generous portions into deep bowls. Top each serving with a dollop of plain Greek yogurt for a sour cream substitute that adds even more protein. Finish with a sprinkle of fresh green onions or shredded cheddar cheese if desired.
- Cook Time: 6 hours 5 minutes