We’ve talked a few times about how the slow cooker is life when you’re a busy mom, especially in the fall and winter. On the weekend, I love prepping a giant crock pot of chili that will wind up being a few weeknight meals as well. Have you ever noticed how chili gets more delicious in the days after first making it?
I LOVE spice, but learned to tone it way down so Wyatt can eat with us. The boy loves his salsa and chips but I am all set with a 3am diaper situation because he ate spicy chili. This recipe is not only perfect for the weekend, a weeknight, game day or get together, but toddlers love it too thanks to its mild flavor.
One key to making a hearty and healthy chili in the slow cooker is browning the beef on the stove ahead of time. I have skipped this step before but find the meat gets mushy and the inevitable grease from the beef (even with lean) cooks out and into the saucy part of the chili. Yuck. The texture is so much better when I take the extra few minutes to cook the meat before it goes in the slow cooker – no mush and no grease. One more tip – make sure you chop the onion. Even when you cook this on low for 8 whole hours, large onion chunks do not get tender enough and can really throw things off. I like my chili loaded with veggies, but feel free to sub corn or more beans for the 3 peppers.
If I was only making this for adults, I would also add a can of green chilis for an added kick!
- 2 lb ground beef, browned
- 1 medium onion, chopped
- 1 tri color package of peppers (red, yellow, orange), chopped
- 1 tablespoon minced garlic
- 1 15oz can of rinsed black beans
- 1 28oz can of crushed tomatoes
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- pinch of sea salt
- Brown the beef on the stove.
- Line your slow cooker with a Reynold’s Slow Cooker Liner Bag.
- Add all the ingredients to the slow cooker.
- Add the browned beef.
- GENTLY fold the ingredients together with a soft spatula (so you do not rip the bag!)
- Cover and cook on low 6-8 hours or high 4-5 hours.
- Serve with your favorite toppings. I love shredded cheese, fresh avocado, a dollop of fat free plain Chobani Greek yogurt, chives and a squeeze of lime. Cornbread or blue corn chips are perfect on the side.