Ingredients
Scale
- 2 lbs Lean Ground Beef (or Ground Turkey)
- 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 Chilies
- 1 can (15 oz) Tomato Sauce
- 1 bag (10 oz) Frozen Diced Onions and Peppers
- 2 packets Low-Sodium Chili Seasoning
- 1 cup Beef Broth (optional for desired thickness)
- Salt and Pepper to taste
Instructions
- Step 1: Combine the Ingredients: Place your slow cooker on a steady surface and plug it in. Add the ground meat to the bottom of the pot. If you are using raw meat, break it up into small chunks with a wooden spoon. Dump in the frozen onions and peppers, followed by all the canned beans, diced tomatoes, and tomato sauce. Sprinkle both packets of chili seasoning over the top. If you prefer a thinner chili, pour in the beef broth now. Use a large spoon to give everything one quick stir to distribute the spices.
- Step 2: Slow Cook to Perfection: Place the lid firmly on the crockpot. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The “walk away” part starts now. The slow heat will break down the frozen vegetables and allow the juices from the tomatoes to meld with the protein, creating a deep, complex flavor profile that tastes like it simmered for days.
- Step 3: Final Stir and Plating: Once the timer goes off, remove the lid carefully to avoid the steam. Give the chili a vigorous stir to ensure the meat is fully incorporated. Taste a small spoonful and add salt or pepper if needed. Ladle the hot chili into deep bowls. Top with your favorite garnishes like shredded cheese, a dollop of Greek yogurt (for extra protein), or fresh cilantro. Serve immediately while hot.
- Cook Time: 6 hours 5 minutes