Ingredients
Scale
- 2 lbs Lean Ground Beef or Ground Turkey
- 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 Chilies
- 1 bag (12 oz) Frozen Pepper and Onion Blend
- 2 packets Low-Sodium Chili Seasoning Mix
- 1 cup Beef Broth or Water
- Salt and Pepper to taste
Instructions
- Open all your cans and bags. Place the raw lean ground meat at the bottom of your crockpot. If you are using very lean meat (93% or higher), you do not need to brown it first. Add the drained beans, the undrained diced tomatoes with green chilies, and the frozen pepper and onion blend directly on top of the meat. Pour in the chili seasoning packets and the beef broth.
- Use a large spoon to break up the ground meat into smaller chunks within the liquid. Stir the ingredients just enough to distribute the seasoning. Secure the lid on your crockpot. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The long, slow heat will tenderize the meat and allow the spices to penetrate the beans and vegetables perfectly.
- Once the cook time is complete, remove the lid and give the chili a vigorous stir. Use your spoon to break up any remaining large clumps of meat. Taste the chili and add salt or pepper if needed. Ladle the hot chili into bowls and serve immediately. Provide optional toppings like shredded cheese, sour cream, or green onions if your budget allows for extras.
- Cook Time: 6 hours 5 minutes