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!
