Healthy chili made easy in the slow cooker!
We have chili a lot at our house – everyone likes it because they can customize it. Add sour cream, tortilla chips, cheese, or (my favorite) avocado.
I used black beans and pinto beans in this batch, but I’ve used kidney beans and chickpeas for this recipe too. Really, any beans will work.
The recipe calls for 1 Tbsp of chili powder. This will give it a bit of kick, but it’s not too spicy for kids. If I was making this just for me and my husband, I would use 2 Tbsp of chili powder instead.
Prep time: 15 minutes
Total time: 8 hours
1 lb ground beef
15 oz canned black beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
15 oz tomato sauce
15 oz canned corn, drained
1 green pepper, chopped
2 onions, chopped
2 tsp salt
1 Tbsp minced garlic
1Tbsp chili powder
1 tsp pepper
- Cook the beef in a large saucepan on the stovetop over medium-high heat. Cook until most of the beef is cooked through.
- Drain the beef and place in the slow cooker.
- Add the remaining ingredients to the slow cooker, and stir to combine.
- Let the chili cook on low for 7-8 hours.
- Serve with your favorite toppings.