Chili In The Slow Cooker
A busy weeknight chili recipe that you can make in the slow cooker or on the stovetop.
Servings: 5 Servings
Calories: 135kcal
Equipment
- Slow Cooker
- skillet pan
- strainer
- knife
- cutting board
- measuring cups
- can opener
Ingredients
- 1 pound ground turkey chicken, or lean beef.
- 1/2 Tbsp minced garlic
- 1 cup chopped onions (finely chopped)
- 1 jalapeño pepper finely chopped~ this can also be substituted for a green pepper
- 1 -15 oz tomato sauce
- 1 -14.5 oz can tomatoes pureed
- 1 -15 oz dark red kidney beans drained and rinsed
- 1 -15 oz black beans drained and rinsed
- 2 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp brown sugar or Splenda brown sugar blend
- 1/4 – 1/3 cup water *optional
- *grated cheddar cheese and chopped red onion for garnish if desired
Instructions
- Brown ground meat of choice with garlic and onion. Drain and add to slow cooker.
- Add all the rest of the ingredients and stir well. Cook on low heat for 4-6 hours.
- I stir the chili a few times during the cooking time.
Notes
*This is a thicker chili so taste it before you decide it’s too thick and add extra water. Adding too much water will dilute the spices and result in a bland pot of chili. Start with 1/3 cup extra water, any more than that may require adding more spices.
*Stovetop method - bring the chili to a boil, then simmer covered, for about 20 minutes.
3 WW points plus per serving
Nutrition
Serving: 1Serving | Calories: 135kcal | Carbohydrates: 7g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 336mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg