Crockpot Chili

These cold, wet days have put me in the mood for chili, and I’ve been on the look-out for a new recipe. One that is simple, crockpot ready, and not fiery-hot with spices.

I think I found it in the latest edition of Prevention Guide’s Slow Cooker Recipes. It got a two-thumbs-up last night at the dinner table. Enjoy!


2 tsp olive oil

1 lb. extra-lean ground beef

1 onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 can (14-19 oz) no-salt-added red kidney beans, rinsed and drained

1 can (14.5 oz) fire-roasted diced tomatoes

1 Tbsp chili powder

2 tsp brown sugar

1 ½ tsp cumin

1 1/2 tsp dried oregano

½ tsp salt

¼ cup low-fat sour cream

Few Tbsp shredded Mexican cheese

Cornbread (optional)

Chopped jalapeno peppers (optional)

1. Heat oil in large skillet over medium-high heat. Add beef and cook, stirring occasionally, breaking up lumps, until no longer pink about 4 minutes. Cook until beef if browned, about 7 to 8 minutes.

2. Transfer to a 4- or 5-quart slow cooker and add onion, bell pepper, garlic, beans, tomatoes, chili powder, brown sugar, cumin, oregano, and salt. Cover and cook on high 3 to 3 ½ hours or on low 6 to 7 hours. Top with cheese, sour cream, and serve with cornbread, if desired.

 (4 servings/310 cal/31 gm protein/28 gm carb/8 gm fiber/8 gm fat/2.5 gm sat fat/602 mg sodium)

P.S. You’ll notice the picture above shows a whole bell pepper inside the crock—that’s because I don’t chop bell peppers into anything I cook or dear husband won’t eat it. I cook the whole pepper, let its juices eek out into the dish, then discard the pulp after the cooking time. Easy-peasy.

Lookin’ up,


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