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Crockpot ChiliI have started to make Mondays my crockpot days, simply because I don't want to deal with dinner. The benefit of having a crockpot meal on Monday is that you typically have leftovers to carry you through lunches for a couple days. Score!
This chili recipe is a mish-mash of various chili recipes I've seen. I wanted it meaty, with lots of beans, lots of veggies and a good spice. The secret ingredient is cocoa powder, which totally amps up the flavors. Feel free to play around with this recipe, using chicken or turkey, black or cannelini beans, and less or more spice. |
Ingredients |
1 pound extra lean ground beef or sirloin (93% lean or more)
1 onion, chopped 1 red pepper, chopped 1 jalapeno, small diced (more or less depending on spiciness) 2 cans (15 oz.) diced tomatoes 1 can (15 oz.) tomato sauce 1 can (15 oz.) kidney beans, drained and rinsed 1 can (15 oz.) pinto beans, drained and rinsed 2 tsp chili powder 1 tsp garlic powder 1 tsp cocoa powder 1/2 tsp cumin 1/2 tsp white pepper 1/4 tsp cayenne pepper |
Instructions |
Brown the ground beef in a pan over medium heat. Drain any excess fat. Add the beef and the rest of the ingredients to the crockpot, stirring well. Cook on high for 4-6 hours or low for 8-10 hours.
Serve topped with diced onion, diced avocado and a dallop of nonfat plain Greek yogurt. |
