Ingredients
Scale
- 2 lbs Lean Ground Turkey or Beef (93/7 blend)
- 2 cans (15 oz each) Kidney Beans, rinsed and drained
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 can (28 oz) Diced Tomatoes with Green Chiles
- 1 can (6 oz) Tomato Paste
- 1 small Onion, finely diced (or 2 tbsp dried minced onion)
- 2 cups Beef or Vegetable Broth (low sodium)
- 3 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Start by opening all your cans and rinsing the kidney and black beans thoroughly in a colander. If you are using fresh onion, give it a quick dice. Place your slow cooker on the counter and ensure it is plugged in. This is the only “work” you will really have to do for this entire recipe.
- Place the raw ground meat directly into the bottom of the slow cooker. Break it up slightly with a wooden spoon. Add the beans, diced tomatoes, tomato paste, onions, and all the spices on top. Pour in the broth and give everything one good stir to combine. Secure the lid and set the slow cooker to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The meat will cook perfectly in the liquid, absorbing all those rich spices.
- Once the timer goes off, use a spoon to break up any remaining large chunks of meat. Give the chili a final stir to incorporate the thickened sauce. Ladle the hot chili into deep bowls. Top with a sprinkle of shredded cheddar cheese, a dollop of Greek yogurt (for extra protein), or a few fresh jalapeño slices. Serve it warm and enjoy the effortless victory.
- Cook Time: 6 Hours 5 Minutes