The BEST Crock Pot Chili
As the days get cooler and the nights draw in, there’s nothing quite like a warm bowl of chili to bring comfort and nourishment. Today, I’m excited to share my favorite healthy crock pot chili recipe with you, perfect for busy weekdays or cozy weekends. It's packed with fiber and protein. This chili is gluten free and dairy free. It is such an easy Fall crockpot recipe! I use simple, wholesome organic ingredients as always. To make your meal even more delightful, you HAVE to pair it with my healthy Greek Yogurt Cornbread.
This Chili has the perfect hint of spice to it in my opinion, but feel free to omit the cayenne pepper and jalapeno if you aren't a huge fan of spice.
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Why You'll Love This Recipe:
- Hands-Free Cooking: Just prep, set it, and forget it! The crock pot does all the work for you.
- Nutritious Ingredients: Packed with protein, veggies, and fiber, this dish is healthy, vibrant and satisfying.
- Versatile: You can adjust the spices to your liking and serve with your favorite toppings. The options are truly endless!
Ingredients
**I use all organic ingredients in this recipe
- 2 lb. organic grass-fed ground beef (I get mine from Butcher Box - Get FREE protein in every box here)
- 1 large onion, diced
- 3 tsp garlic (minced)
- 1 large jalapeño (diced & seeds removed)
- 1 bell pepper (diced, color of choice)
- 2 tsp cumin
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano (dried)
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 11/2 tsp salt (or to taste)
- 1/2 tsp pepper
- 2 tbsp brown monk fruit (or sweetener of choice)
- 15 oz black beans (1 can, drained and rinsed)
- 30 oz kidney beans (two 15 oz. cans, drained and rinsed)
- 15 oz diced tomatoes (with their juice)
- 15 oz fire roasted tomatoes (with their juice)
- 10 oz diced tomatoes and green chilis (with their juice)
- 30 oz tomato sauce
Chili Topping Ideas
- Sour Cream/Greek Yogurt
- Cilantro
- Jalapenos
- Green Onions (or red)
- Cheese
- Avocado
- Tortilla Chips/Strips
- Buffalo Sauce
- Bacon
- Tater Tots
How To Make It
- Over medium/high heat, cook the ground beef, onion, and garlic in a large skillet or wok, breaking it up while it's cooking. Cook for 8 to 10 minutes until there is little pink left. Drain some of the excess liquid (I keep a little bit for flavor) from the skillet and add the cooked ground beef to the crockpot.
- Add the bell pepper, black beans, kidney beans, tomatoes, tomato sauce, and spices to the crock pot.
- Carefully mix everything together.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. I prefer to cook it on low.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
There you have it: a wholesome and hearty meal that warms the soul. This healthy crock pot chili is not only packed with protein and fiber, but it also boasts vibrant flavors that will satisfy everyone at the table. Pair it with the Greek yogurt cornbread for a delightful balance of savory and sweet.
Next time you need a comforting dinner that’s easy to prepare & does most of the work on its own, give this recipe a try. Your taste buds—and your body—will thank you!
(adsbygoogle = window.adsbygoogle || []).push({});As the days get cooler and the nights draw in, there’s nothing quite like a warm bowl of chili to bring comfort and nourishment. Today, I’m excited to share my favorite healthy crock pot chili recipe with you, perfect for busy weekdays or cozy weekends. It's packed with fiber and protein. This chili is gluten free and dairy free. I use simple, wholesome organic ingredients always. To make your meal even more delightful, you HAVE to pair it with my healthy Greek Yogurt Cornbread.
- 2 lb. ground beef (organic grass-fed, I get mine from Butcher Box)
- 1 yellow onion (large, diced)
- 3 tsp garlic (minced)
- 1 large jalapeño (diced & seeds removed)
- 1 bell pepper (diced, color of choice)
- 2 tsp cumin
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano (dried)
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 11/2 tsp salt (or to taste)
- 1/2 tsp pepper
- 2 tbsp brown monk fruit (or sweetener of choice)
- 15 oz black beans (1 can, drained and rinsed)
- 30 oz kidney beans (two 15 oz. cans, drained and rinsed)
- 15 oz diced tomatoes (with their juice)
- 15 oz fire roasted tomatoes (with their juice)
- 10 oz diced tomatoes and green chilis (with their juice)
- 30 oz tomato sauce
- Over medium/high heat, cook the ground beef, onion, and garlic in a large skillet or wok, breaking it up while it's cooking. Cook for 8 to 10 minutes until there is little pink left. Drain some of the excess liquid (I keep a little bit for flavor) from the skillet and add the cooked ground beef to the crockpot.
Add the bell pepper, black beans, kidney beans, tomatoes, tomato sauce, and spices to the crock pot.
- Carefully mix everything together. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. I prefer to cook it on low.
Servings 8
- Amount Per Serving
- Calories 469kcal
- % Daily Value *
- Total Fat 17.9g28%
- Cholesterol 80mg27%
- Sodium 1422.8mg60%
- Total Carbohydrate 44.9g15%
- Dietary Fiber 12.5g50%
- Sugars 8.3g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.