Crockpot Chili Recipe
Estimated time: 5 – 6 hours
One of my favorite meals to prepare for the week is crockpot chili. It’s super simple, budget friendly and versatile for a lot of different diet types. Vegetarians or vegans can substitute ground meat for means and/or add ground seitan (which can be found in the frozen isle at your local market).
Preparation:
Cube and brown meat, add chili seasoning and cumin and continue to cook until meat is almost done. Chop and dice all vegetables, place in crock or stove top pot on low. Add all canned items and beef broth. Cook on low for 5-6 hours, add salt and pepper to taste near the completion of the chili.
Decrease the amount of jalapeño and chipotle peppers for a less spicy version, or add more for the intense mouthwatering version.
Ingredients:
| 2 lbs | Lean ground beef or turkey (90% leaner or higher) |
| 32 oz | Tomato sauce |
| 2 | Medium green and/or red peppers |
| 16 oz | Canned diced tomatoes |
| 1/2 bunch | Celery |
| 2 cups | Beef broth (or vegetable broth) |
| 2 | Medium onions |
| 3 tbsp | Ground cumin |
| ~20 oz | Canned green chilies |
| ~12 oz | Canned jalapeño (add according to desired heat) |
| ~ 12 oz | Canned chipotle peppers |
| 8 oz | Sliced mushrooms |
| 2 tbsp | Minced garlic |
| 2 packets | McCormick chili seasoning |
| 2 tbsp | Salt & Pepper (add to your desired taste during the end of the cooking process) |
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