Feed a hardy appetite with this staple fall weather meal. This easy-to-make chili will be a family favorite. Just place all the ingredients into a crockpot. Then leave it alone until it’s done.
The Recipe
½ onion, diced
2 cloves garlic, minced
1 yellow, red, or orange bell pepper, diced
1 lb ground sirloin or turkey
2 cans of kidney beans (15 oz)
1 can pinto beans (15 oz)
1 can green chilies, chopped (4 oz)
1 can diced tomatoes (15 oz)
1 can of tomato sauce (8 oz)
1 Tbsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1 tsp Adobo seasoning (optional)
¼ tsp ground black pepper
½ – 1 tsp salt
The Garnish (optional)
- Sour cream
- Sharp cheddar cheese, grated
- Green onions, sliced thin
In a large sauté pan, sauté the onions, garlic, and bell pepper until softened. Transfer to a 5 qt. crockpot. Add the ground sirloin or turkey into the pan and cook until browned. Use a spatula to break up the meat into small pieces. Drain off any excess fat, then transfer to the crockpot. Then add the beans, chilies, tomatoes, and sauce, then oregano, cumin, chili powder, black pepper, and salt. Mix thoroughly. Cover. Cook on low 6 to 8 hours or high for 3-4 hours. Ladle the chili into bowls, top with sour cream, cheddar cheese, and green onion. Recipe makes 6 to 8 servings. Can be doubled for larger crock pots.
Green Apple Dietitian Tips
- Balance the meal with a crispy green side salad
- Great recipe to make ahead of time and place into single-serve containers
- Serving size, approximately 1 cup of chili
Vegetarian
- 1 container of extra-firm tofu, drained and pressed to remove all liquid
- 1 Tbsp nutritional yeast
- 2 Tbsps avocado oil
In a large sauté pan, heat the oil over medium heat. Crumble the tofu using a spatula or a potato masher, then add to the pan with the nutritional yeast. Sauté for about 15-20 minutes until brown. Add the mixture to the crock pot.
Green Apple Dietitian 