• 05May

    Crock Pot Chili

    I like to make a big batch of this chili on the weekends and freeze in two portions containers. This chili with and a big salad rounds out the meal on a busy weeknight.

    When shopping for ingredients try to get low sodium and organic brands.

    2 cups or 1 pound of your favorite dried beans (ex. pinto, black bean, navy, kidney)
    2 Tb. lemon juice or vinegar

    1 lb. ground grass fed ground beef or naturally raised turkey (more or less if you like)
    1 can (14.5 oz.) diced or crushed tomatoes, undrained – fire roasted is nice
    1 jar (16 oz.) Chunky Salsa or other favorite salsa – low sodium and no sugar added!
    2 cups of water
    2 tsp. chili powder
    1 tsp. ground cumin
    sea salt to taste
    Hot Sauce to taste

    OVERNIGHT, SOAK beans in 5 cups of water and the 2 TB of lemon juice or vinegar. The next day, drain beans.

    Brown ground meat in skillet on medium-high heat until cooked through, stirring occasionally. Put into the Crock Pot along with the remaining ingredients – tomatoes, salsa, water and seasonings. Stir Well.

    Cook on HIGH for 5 to 6 hours or LOW for 9 to 10 hours.

    Serve with optional garnishes: Shredded cheddar or jack cheese, sour cream, sliced green onions, diced fresh tomatoes

    To complete the meal, serve chili with a salad and steamed vegetables.

    Variations:
    · Use ground chicken or lamb or buffalo or vegetarian with no meat
    · Any combination of beans work well – for a twist try garbanzos or black eyed peas
    · Add ground chipotle chile to taste to give the chili a spicy smokiness
    · The last 20-30 minutes of cooking, add a bag of frozen corn or spinach for extra nutrition

     

    This can also be made in a 6 quart pot on the stove. Cook time would probably be an hour or two.

    Enjoy!

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