It’s the end of September, and the weather is (finally) cooling! I’m so excited for this. I’ve mentioned before that I love cooking soups because they’re such a nutritional powerhouse if you do it right. A quality source of protein, some organic vegetables, and some gut healing bone broth, and you’ve got a meal that can nourish your body. And in today’s world, with our Standard American Diet of sugar and poison, our bodies are begging to be nourished! So with the cooler weather, I’ve been in crockpot mode. Making delicious, hearty, warming dishes that can feed our bodies the way they want to be fed. And one of my favorite dishes for crisp, autumn days is this hearty crockpot chili.
Chili is such a great dish because it’s easy, it’s healthy, and it’s delicious. Can it get any better than that? Crockpot chili is that much easier because it’s so hands-off. I love my crockpot so much, it completely saves dinner for me more than I’d like to admit. Thanks to my Hashimoto’s and Lyme, I’m a complete scatterbrain 85% of the time, so the crockpot has been my best friend. I can only imagine how much I’m going to love the Instapot once I finally get around to ordering one.
- 1-2 pounds of ground beef
- 3 cans (or 5 cups) of assorted beans (red kidney beans, cannelini beans, etc.)
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 cup beef broth
- 1 can green chiles
- 1 onion, diced
- 2 cloves of garlic, diced
- 1/4 cup of olive oil
- 1 tbsp chili powder
- 1/2 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Brown the ground beef over medium heat. Drain the oil, and add it to the crockpot.
- Add the rest of the ingredients to the crockpot and stir. Cook on low for 4 hours.
- My crock pot is 6 quarts. If you have a smaller crockpot, then you can half the recipe or you can cook it in a large stock pot on the stove.