Ingredients
Scale
- 2 lbs Lean Ground Turkey or Lean Ground Beef (93% lean recommended)
- 2 cans (15 oz each) Kidney Beans, undrained
- 1 can (15 oz) Black Beans, undrained
- 1 can (28 oz) Crushed Tomatoes
- 1 can (10 oz) Diced Tomatoes with Green Chilies
- 1 bag (12 oz) Frozen Pepper and Onion Mix
- 2 packets Low-Sodium Chili Seasoning Mix
- 1 cup Beef or Chicken Broth
- Salt and pepper to taste
Instructions
- Place the raw ground meat directly into the bottom of your slow cooker. Use a wooden spoon to break it up slightly into large chunks. Pour the frozen pepper and onion mix over the meat. Add the kidney beans, black beans, crushed tomatoes, and diced tomatoes with green chilies. Do not drain the cans; the liquid from the beans adds incredible flavor and thickness to the sauce. Sprinkle the chili seasoning packets over the top and pour in the broth.
- Cover the slow cooker with the lid. Set the temperature to “Low” and cook for 7 to 8 hours. Alternatively, if you are in a rush, set it to “High” and cook for 3 to 4 hours. About halfway through the cooking time, or at the very end, use your spoon to stir the mixture, breaking the ground meat into smaller, bite-sized crumbles. The meat will cook perfectly in the acidic tomato base, staying tender and juicy.
- Give the chili one final vigorous stir to ensure the seasoning is evenly distributed. Ladle the hot chili into deep bowls. Serve it as is for a high-protein meal, or customize it with your favorite garnishes. This chili pairs perfectly with a side of cornbread or over a bed of cauliflower rice for those keeping things low-carb.
- Cook Time: 8 hours 5 minutes