• Slow Cooker Chili

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    Another cold weather favorite! Chili reminds me of my childhood ski trips…a big bowl of chili and a giant chocolate chip cookie was a typical lunch at the mountain!  The epitome of comfort food, this chili is definately much healthier than the ones we enjoyed at the ski resorts! What I love so much about this particular chili besides it’s delicious taste is that after browning the meat in a pan all you need to do is throw all the ingredients into the slow cooker and leave it! If you work and are gone all day, this is perfect! Cooks on low for 8 hours or high for 4 hours! I always double this recipe and freeze the leftovers…Easy Peasy!IMG_1636

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    Slow Cooker Chili

    Ingredients:

    • 1 lb ground beef
    • 1 tablespoon olive oil
    • 2-15oz. cans tomato sauce
    • 1-15oz can red kidney beans (feel free to add more~One of my boys isn’t a bean lover so I only use 1 can)
    • 1 small onion, chopped
    • 2 tablespoons chili powder
    • 1 teaspoon chili flakes
    • 1/2 tablespoon garlic powder
    • 1/2 tablespoon cumin
    • 1 grind of black pepper
    • brown rice (or white for those who prefer)
    • toppings and serving suggestions~low fat shredded cheddar or monterey jack cheese, tortilla chips, avocado cubes, dollop of low fat sour cream or greek yogurt.

    Directions:

    Heat oil in non stick pan, add meat and cook until brown and no longer pink. Drain oil.

    Spray slow cooker with cooking spray (this helps with clean up).

    Add beef to slow cooker (crockpot).

    Add the rest of the ingredients to the beef, stir until well mixed and cover.

    Turn slow cooker on to low for 8 hours or high for 4 hours. Walk away!

    Once done, stir and spoon into individual bowls over rice.

    Garnish with cheese and avocado and serve with tortilla chips.

    enJOY!

    xo

     

     

     

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