Ingredients
Scale
- 2 lbs Lean Ground Turkey or Beef
- 2 cans (15 oz each) Kidney Beans, undrained
- 2 cans (15 oz each) Black Beans, undrained
- 1 can (28 oz) Diced Tomatoes
- 1 can (15 oz) Tomato Sauce
- 2 packets Chili Seasoning Mix
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 cup Beef or Vegetable Broth (optional for thinner consistency)
- Salt and Pepper to taste
Instructions
- Open all your cans and packets. Place the raw ground meat directly into the bottom of a 6-quart or larger slow cooker. Break it up slightly with a wooden spoon, but do not worry about browning it beforehand. Pour the beans (with their liquid), diced tomatoes, tomato sauce, and broth over the meat. Sprinkle the chili seasoning, garlic powder, and onion powder on top.
- Stir the ingredients gently to ensure the seasoning is distributed throughout the liquid. Secure the lid on your crockpot. Set the temperature to “Low” for 7 to 8 hours or “High” for 4 hours. If you are using “Low,” the slow cooking process will naturally break down the meat into the perfect chili texture. Halfway through the cooking time, give it one quick stir to break up any remaining large chunks of meat.
- Once the cook time is complete, taste the chili and add salt or pepper if needed. Ladle the hot chili into deep bowls. Serve immediately while steaming. This chili pairs perfectly with a side of cornbread or a simple green salad for a complete, high-protein meal that looks like it took hours of preparation.
- Cook Time: 8 hours 5 minutes