Description
Discover how to make a hearty and flavorful Healthy Slow Cooker Chili that is perfect for busy weeknights. This easy recipe will become a family favorite!
Ingredients
- 1 tablespoon coconut or olive oil (15 ml)
- 5 pounds ground beef (680 g)
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 cans (16 oz / 450 g each) dark kidney beans
- 1 can (14.5 oz / 410 g) fire roasted diced tomatoes (regular canned diced tomatoes will work too)
- 2 cans (4 oz / 113 g each) diced green chiles
- 1 cup (240 ml) chicken or beef broth
- 1 bay leaf
- 2 tablespoons (30 ml) chili powder
- 1/2 tablespoon (8 ml) cumin
- 2 teaspoons (10 ml) salt, plus more to taste
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (3 ml) cayenne pepper (optional)
- 1/2 teaspoon (3 ml) black pepper, plus more to taste
Instructions
- Warm up a large frying pan on medium-high heat. Once it’s hot, drizzle some oil in and add the ground beef. Cook the beef until it’s browned, making sure to break it apart as it cooks, then remove any extra fat.
- Add the chopped onion and minced garlic, cooking for an additional four to six minutes until the onion becomes soft.
- Move the beef mixture to your slow cooker. Incorporate the kidney beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Mix everything thoroughly to ensure it’s well integrated.
- Put the lid on and let the chili cook on high for five to six hours or on low for seven to eight hours.
- Once the cooking time is up, taste the chili and adjust the seasoning with salt and pepper as needed. Serve right away and top with your preferred garnishes like sour cream, green onion, avocado, or cheddar cheese.
Notes
- Use olive oil instead of coconut oil for a healthier option with less saturated fat.
- Drain and rinse kidney beans before adding to reduce sodium levels.
- For a spicier chili, add optional cayenne pepper for extra heat.
