Ingredients
Scale
- 2 lbs Lean Ground Beef (90% lean) or Ground Turkey
- 2 cans (15 oz each) Kidney Beans, undrained
- 2 cans (15 oz each) Black Beans, undrained
- 2 cans (14.5 oz each) Diced Tomatoes with Green Chilies
- 1 jar (24 oz) Marinara Sauce or 1 can Tomato Sauce
- 2 packets Mild or Original Chili Seasoning
- 1 cup Beef Broth or Water
- Optional: Shredded cheese or Greek yogurt for topping
Instructions
- Open all your cans and packets. Place the raw lean ground beef or turkey directly into the bottom of your slow cooker. Break it up slightly with a wooden spoon, but do not worry about browning it beforehand. The long, slow cooking process will cook the meat thoroughly and allow it to soak up all the spices and juices.
- Pour the undrained beans, diced tomatoes, marinara sauce, and beef broth over the meat. Sprinkle the chili seasoning packets on top. Use a large spoon to stir everything together until the spices are well distributed. Cover the crockpot with its lid. Set the temperature to “Low” and cook for 7 to 8 hours. If you are in a hurry, you can cook it on “High” for 4 hours. Once finished, use your spoon to break up any remaining large chunks of meat.
- Give the chili a final stir to ensure the consistency is even. Ladle the chili into eight individual meal prep containers for the week, or serve it immediately in bowls. Top each serving with a dollop of plain Greek yogurt (a high-protein alternative to sour cream) or a sprinkle of shredded cheese. Store the containers in the refrigerator once they have cooled slightly.
- Cook Time: 8 hours 5 minutes