Ingredients
Scale
- 2 lbs Lean Ground Turkey or Ground Beef (93% lean works best)
- 2 cans (15 oz each) Kidney Beans, rinsed and drained
- 1 can (15 oz) Black Beans, rinsed and drained
- 2 cans (14.5 oz each) Diced Tomatoes with Green Chilies
- 1 can (6 oz) Tomato Paste
- 1 bag (10 oz) Frozen Diced Onions and Bell Peppers
- 2 packets Low-Sodium Chili Seasoning (or 6 tbsp homemade)
- 1 cup Beef or Vegetable Broth
- Optional: Shredded cheese, Greek yogurt (as a sour cream sub), and green onions for topping
Instructions
- Place the raw ground turkey or beef directly into the bottom of your slow cooker. Break it up slightly with a wooden spoon, but do not worry about browning it first. Pour the frozen diced onions and bell peppers over the meat. Add the drained kidney beans, black beans, diced tomatoes (with their juices), tomato paste, and chili seasoning packets. Finally, pour in the broth.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. About halfway through the cooking time, or at the very end, use a sturdy spoon to break up the meat into smaller crumbles. The heat from the slow cooker cooks the meat thoroughly while it simmers in the tomato juices.
- Once the cook time is complete, stir the chili vigorously. The tomato paste will have thickened the broth into a rich sauce. If you prefer a thinner chili, add a splash more broth. If you want it thicker, let it sit with the lid off on the “Warm” setting for 15 minutes. Ladle the hot chili into bowls and garnish with your favorite high-protein toppings like plain Greek yogurt or a sprinkle of sharp cheddar cheese.
- Cook Time: 6 hours 5 minutes