Hi, everyone! Sorry we’ve been dark for a while, but good news, we’re engaged!!!
We made this recipe before we got engaged, but couldn’t wait any longer to share it. It is our go-to meal for chilly winter nights. We make about 2 lbs and freeze over half in portioned containers so we can easily grab a lunch on-the-go. We let this sit on low while we are at work during the week, and we also put it on high on Sunday afternoons while running errands. This recipe is so easy and delicious, and has a lot of room for add-ins and substitutions.
First, brown your ground beef and drain any excess liquid. Next, chop your green pepper and onion. Add these into the slow cooker along with your diced tomatoes, tomato paste, beans, corn, chili spice and oregano. Mix everything together and set on high for 4 hours or low for 8 hours, stirring occasionally. Serve with green onion, sour cream and cheese!
Watch how it’s done!
Easy Slow Cooker Chili
Prep time: 5 minutes
Cook time: 4 hours
2 lb ground beef, browned and drained
1 can diced tomatoes
1 can tomato paste
1 can kidney beans, washed and drained
1 can corn, drained
1 large white onion, chopped
1 large green pepper, chopped
2 packs of low sodium chili spice
4 tbs. dried oregano
Green onion, sour cream, cheese for serving
Brown your ground beef, drain excess liquid.
Chop green pepper and onion.
Add all ingredients to the slow cooker, mix well, set on high or 4 hours or low for 8 hours.
Serve with green onion, sour cream and cheese.
Ground turkey works well with this recipe. For vegetarian version, substitute ground beef for 1 can of garbanzo beans and 1 can of black beans.