Easy Peasy Crockpot Chili
Made this at the lake when whole family was there for a few days over Christmas break 2015. It was easy to put together and to bring ingredients that weren't difficult to transport. I doubled the recipe. It completely fills my largest crockpot when doubled. It made a lot and was very filling! More wins. Really like this recipe. Made again in 2017 and needed to increase salt and spices. Still good though!
Ingredients
- 1 lb ground beef (or buffalo, or turkey)
- 1 large onion, peeled and diced
- 2 red bell peppers, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 habanero pepper (or jalapeno), seeded and diced (optional)
- 2 stalks celery, diced
- 1 1/2 T chili powder
- 2 t ground cumin
- 1 1/2 t sea salt
- 1 T fresh oregano, minced or 1 t dried oregano
- 1 15-oz can diced tomatoes
- 1 8-oz can tomato sauce (optional)
- 1 cup pumpkin puree (optional)
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can pinto beans, rinsed and drained
- 1/2 c shredded cheddar cheese
- Sour Cream (optional)
Preparation
Step 1
1. Put ground meat in crockpot and turn on high to brown. You can even get this started 1-2 hours before you prep the veggies. While it is browning, prep all onions, peppers, celery. Chop up the meat as it browns, breaking up the chunks. You can add the veggies as they are prepped. I use very lean organic grass fed ground beef, so I do not worry about draining the fat. If that is not available to you, then you may want to lightly brown the meat in a skillet and drain the fat prior to putting it in the crockpot. Add remaining ingredients, except beans and cheese.
2. Once meat is fairly browned and chunks broken up, turn the heat to low (if you want to lengthen cooking time). Add the rinsed and drained beans and stir. The reason I wait until later to add the beans is to prevent them from getting mushy as I am breaking up the chunks of meat. Beans can be added as soon as the meat is broken up to your liking.
3. Cook on high for 6 hrs or on low for 8-10 hrs.
3. Serve in bowls, topping each with 1-2 T of cheese and a dollop of sour cream, if desired.
Notes: I did add the extra tomato sauce and pumpkin puree. I did not add the habanero pepper because my husband does not like spicy food! Made again and added 1 jalapeño pepper to a double batch and it wasn't too spicy at all.
Also, I served leftovers over cauliflower rice and that was really good too! Very flavorful with another boost of veggie power!