Ingredients
Scale
- 2 lbs Lean Ground Turkey or Lean Ground Beef
- 2 cans (15 oz each) Kidney Beans, drained and rinsed
- 1 can (15 oz) Black Beans, drained and rinsed
- 2 cans (14.5 oz each) Diced Tomatoes with Green Chiles
- 1 can (15 oz) Tomato Sauce
- 1 cup Frozen Diced Onions and Bell Peppers (The “No-Prep” Secret)
- 2 packets Chili Seasoning Mix (or 4 tbsp homemade chili powder blend)
- 1/2 cup Beef or Vegetable Broth (optional for thinner consistency)
- Salt and Pepper to taste
Instructions
- Take your crockpot and place it on the counter. Open all your cans. Add the raw ground meat directly to the bottom of the pot. If you are using very lean meat (93% or higher), you do not need to worry about excess grease. Pour in the drained kidney beans, black beans, diced tomatoes, and tomato sauce. Add the frozen onion and pepper mix on top. Finally, sprinkle the chili seasoning over everything.
- Use a large spoon to break up the ground meat slightly so it incorporates with the liquids and spices. Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours.
- Once the timer goes off, remove the lid and give the chili a good stir. Use your spoon to break up any remaining large chunks of meat. Taste the chili and add salt or pepper if needed. Ladle the hot chili into deep bowls. Top with shredded cheese, a dollop of Greek yogurt (for extra protein), or fresh cilantro before serving to your hungry crowd.
- Cook Time: 6 hours 5 minutes