perfect crockpot chili
I’ll update on some personal stuff in a bit, but today we’re going to talk about thick, rich, crockpot chili. It’s relatively healthy, quick to prep, and can be done for relatively little money. Throw it together the night before or the morning of, dump it in the crockpot, set it to low, and enjoy in the evening. I do the bulk of our grocery shopping at Aldi, and you can get every ingredient in this recipe there–even the ground turkey–for so much cheaper than any other grocery store.
Perfect Crockpot Chili
adapted from SkinnyMs
makes 8 servings (1 1/2 cups)
• 1 pound ground beef or turkey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage (optional)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• salt to taste
Add meat and spices to skillet and cook until no longer pink, breaking into small chunks. Don’t overcook!
• cooked, seasoned meat
• 1 small sweet onion, diced
• 2 cans [15 ounce] can kidney beans, drained and rinsed
• 1 [15 ounce] can black beans, drained and rinsed
• 1 [14.5 ounce] can fire roasted, diced tomatoes
• 3 [6 ounce] cans tomato paste
• 2 1/2 tablespoons chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt, more to taste*
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons packed brown sugar
• 1 cup tomato or vegetable juice (I used V8)
• 2 1/2 cups water or chicken broth or stock
Add cooked meat, diced onion, beans, tomatoes, juice, and water/broth/stock (whatever you have) to crockpot and stir. Add paste and stir, then add spices and stir. Taste and add more salt if necessary. Cover and cook on low for at least 6 hours, preferably 8.
Serve with whatever you like–we use a nice shredded sharp cheddar and honey cornbread.
This is one of my favorite fall/winter meals, especially on my workout days when time is tight in the evening and I want a protein-packed meal after lifting. I love the flavor that the fire roasted tomatoes bring–I started using them in a crockpot ziti recipe I found and they add such a beautiful depth, along with the brown sugar (which helps to cut the acid of the tomatoes).
*Don’t be afraid of salt! Salt means flavor–you can add spices and no or not enough salt and have something still be bland. Also, something something our bodies need salt to function.