Here’s one of those easy recipes where you throw everything in a crockpot and leave. When you come home this Crockpot Chili is ready!
My best friend and I moved in together last year and so did her other friend Alex, who happened to love cooking, learning about health, and red wine, which made for a wonderful roommate arrangement! Alex went to culinary school for a year in NY before coming to Louisiana so she had a lot of experience and tons to teach me.
Last week, the temperature went down and we both knew it was time for a big pot of Chili. I’ve only made Paleo Chili, which is beanless, but since I’ve been exploring some foods out of the Paleo guidelines I was ready to try a Chili made with beans. We decided to go with two beans, white kidney and red kidney, and two meats, turkey and grass-fed beef. The combo was amazing, to say the least! The white kidney bean was buttery and creamier to balance out the red beans. And the beef was more flavorful and juicier to balance out the protein-filled turkey.
I personally like it without toppings, but for the picture I wanted to show you can add cheese or something crunchy! In my picture I used organic corn tortillas chopped up. Alex ate hers on top of a sweet potato and topped it with sour cream. How do you like your Chili? Comment below!
- 1 lb ground turkey
- 1 lb grass fed ground beef
- 1 TB of coconut oil
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 1 jalapeno, chopped
- 2 cloves garlic, chopped
- 1 (16 oz) can diced fire roasted tomatoes,
- 1 (16 oz) can diced tomatoes,
- 1 (16 oz) can of red kidney beans
- 1 (16 oz) can of white kidney beans
- 2 Tablespoons chili powder
- ½ teaspoon cayenne
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- Salt and Pepper, to taste
- Garnish: green onions, cheese, or sour cream
- Brown the ground turkey and the ground beef in a skillet over low to medium heat.
- Saute the bell pepper, onion, jalapeno, and garlic in coconut oil in a separate skillet over medium heat. Remove when onion is translucent.
- Place the browned meat, sauteed vegetables, canned tomatoes, and both beans in your crockpot. Season with the spices. Stir until mixed.
- Leave in the crockpot for 4 hours on high or 8 hours on low.
- The measurements for the spices are subject to taste. I gave a minimum suggestion but feel free to add a bit more depending on how you like your chili.
Linda @ The fitty says
What’s the secret to making a thick soupy sauce without using beans or too much tomato sauce?