Ingredients
Scale
- 2 lbs Lean Ground Beef (93/7) or Lean Ground Turkey
- 2 cans (15 oz each) Kidney Beans, undrained
- 1 can (15 oz) Black Beans, undrained
- 2 cans (14.5 oz each) Diced Tomatoes with Green Chilies
- 1 can (15 oz) Tomato Sauce
- 2 packets Chili Seasoning Mix (or 6 tbsp homemade chili powder blend)
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 cup Water or Beef Broth
- Optional toppings: Shredded cheese, Greek yogurt (as a high-protein sour cream substitute), or sliced jalapeños
Instructions
- Place the raw lean ground beef or turkey at the bottom of your slow cooker. Break it up slightly with a wooden spoon, but do not worry about browning it first. Pour the kidney beans, black beans, diced tomatoes, and tomato sauce directly over the meat. Add the water or broth, then sprinkle the chili seasoning, onion powder, and garlic powder over the top. Give everything a quick stir to ensure the spices are distributed through the liquid.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. If you are using raw meat, the low and slow method is preferred as it allows the meat to become incredibly tender and fully absorb the spices. About halfway through cooking, if you are home, give it one quick stir to break up any remaining large chunks of meat.
- Once the cook time is complete, stir the chili one last time. The meat will be fully cooked and tender. Ladle the chili into deep bowls. Top each serving with a dollop of Greek yogurt for extra protein and a sprinkle of shredded cheese. Serve hot with crackers or a side of cornbread if your budget allows.
- Cook Time: 6 hours 5 minutes