Wednesday, August 26, 2009

Slow Cooker Chili

Serves 4-6

  • 1lb ground beef or turkey
  • 2 cans kidney beans
  • 1 6 oz. can of tomato paste
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1/2 packet of taco seasoning (I use the low-sodium version)
  • pinch of salt
  • 1 Tbs red pepper flake (optional)
  1. In a pan, saute the onion and bell pepper until they are just beginning to brown and then remove them into your slow cooker.
  2. Using the same pan, brown the meat and add in the taco seasoning. Remove to slow cooker.
  3. Add kidney beans and tomato paste to your veggies and meat in the slow cooker.
  4. Using the tomato paste can, measure out about 9 oz. of water and add. (1.5 cans worth of water)
  5. Cook on high for 4 hours or low for 6-8 hours.
If you don't like the green pepper or onion, those can be omitted or you could serve them on the side. This makes a great week night dinner or easy game-day entree to serve a crowd. Reheats very well.