Simple Slow Cooker Chili Recipe

It’s been about four months since I resettled upstate. And although there are definitely some things that I miss about living in NYC, some serious advantages have revealed themselves to me as well.

  1. Driving to and from the grocery store vs. walking. I used to have to schlep my groceries all the way home and all the way up the stairs to my apartment. That made me very tired. And it made me not want to go grocery shopping. It also encouraged me to just order sushi for dinner most nights.
  2. Having a normal-sized kitchen. There’s actually enough room to store kitchen stuff in a convenient way so that when I do want to make some food to eat, it’s not a giant, messy pain in my ass.
  3. Eating at home is way cheaper and way healthier. For the first time in my life, I am eating all three meals, most days of the week, in my own home. I’m cooking them myself too, which makes me feel good. I’m domestic! I’m basically Martha f8Cking Stewart over here.

So needless to say, I’m cooking up a storm (Read: I have cooked like four times. Joel is actually the one cooking up a storm). And my slow cooker – which I definitely didn’t think we needed when we registered last year – has become my trustiest little compadre.

And in the spirit of whole foods, I wanted to share this easy, yummy, whole-food chili recipe with you today. I made it once and ate it like six times. It’s warm, hearty and the perfect meal to warm you up on a cold February night.

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Slow Cooker Chili

Ingredients

1 tablespoon of olive oil 

2 pounds lean ground beef 

1 medium yellow onion, peeled and diced

4 cloves garlic, minced

2 15 oz cans of dark red kidney beans, rinsed and drained

2 15 oz cans of tomato sauce

1 4 oz can of chopped green chiles

1 cup of beef broth 

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon salt 

1 teaspoon sugar 

1/2 teaspoon black pepper 

Toppings: shredded cheddar, sour cream, salsa 

Method 

Heat oil in a large sauté pan over medium-high heat. Add the ground beef onion and garlic and cook for about 7-10 minutes or until the beef is browned (I had to do this in two batches). Transfer it all to the slow cooker.

Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or high for 3-4 hours. Taste, and season with additional salt and pepper or seasoning if need be.

Serve warm with optional toppings. Enjoy!

**Recipe found on Gimme Some Oven – one of our favorite recipe sites!

If you’re interested in this whole “whole foods” things, give The Simple Cleanse a try. It’s FREE, 3-day wellness plan made just for you!

Dana

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