Ingredients
Scale
- 2 lbs Lean Ground Beef (93/7) or Ground Turkey
- 1 box (14.5 oz) High Protein Pasta (like Chickpea or Lentil pasta)
- 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 chilies
- 1 jar (24 oz) Marinara Sauce or Tomato Sauce
- 2 cups Beef Broth (low sodium)
- 2 packets Chili Seasoning mix
- 1 cup Shredded Cheddar Cheese (optional garnish)
- Diced onions or jalapeños (optional garnish)
Instructions
- Open all your cans and packets. Place the lean ground beef or turkey directly into the bottom of the slow cooker. Break it up slightly with a wooden spoon. Pour the rinsed kidney beans, black beans, diced tomatoes, tomato sauce, and chili seasoning packets over the meat. Pour in the beef broth. Do not add the pasta yet; we save that for the very end to ensure the perfect texture.
- Set your crockpot to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. Stir the mixture halfway through if you are home, though it is not strictly necessary. About 30 to 45 minutes before you are ready to eat, stir in the dry protein pasta. Ensure the pasta is submerged in the liquid. Cover and continue cooking until the pasta is tender but still has a slight bite.
- Turn off the slow cooker and give the chili pasta one final, hearty stir. The sauce will thicken beautifully as it sits for a few minutes. Ladle generous portions into deep bowls. Top each serving with a sprinkle of shredded cheddar cheese, a dollop of Greek yogurt (as a high-protein sour cream substitute), and fresh jalapeños for a kick. Serve immediately while steaming hot.
- Cook Time: 6 hours 5 minutes