Ingredients
Scale
- 2 lbs Lean Ground Beef (93/7) or Ground Turkey
- 2 cans (15 oz each) Kidney Beans, drained and rinsed
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 can (28 oz) Crushed Tomatoes
- 1 can (10 oz) Diced Tomatoes with Green Chilies (like Rotel)
- 1 carton (32 oz) Low-Sodium Beef Broth
- 2 packets Low-Sodium Chili Seasoning Mix
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- Salt and Pepper to taste
Instructions
- Open all your cans and packets. Place the raw lean ground beef (or turkey) directly into the bottom of your 6-quart or larger crockpot. If you prefer a finer texture, break the meat up slightly with a wooden spoon. Pour the drained kidney beans, black beans, crushed tomatoes, diced tomatoes with chilies, and the entire carton of beef broth over the meat. Sprinkle the chili seasoning packets, garlic powder, and onion powder on top.
- Stir the ingredients gently to distribute the spices. Secure the lid on your crockpot. Set the heat to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The slow cooking process will naturally break down the meat and allow the flavors of the tomatoes and spices to meld deeply into the protein and beans. Avoid opening the lid during the first 4 hours to keep the heat trapped inside.
- Once the cook time is complete, use a sturdy spoon or a meat masher to break up any remaining large chunks of meat. The protein should be tender and fully cooked. Give the soup a final vigorous stir to thicken the base with the starches from the beans. Taste and add salt or pepper if needed. Ladle the hot chili into deep bowls and serve immediately.
- Cook Time: 6 hours 5 minutes