Comforting, DELICIOUS, and warm beef chili packed with beans, vegetables, and spices, and cooked in the crock pot. It’s a great choice for a weeknight dinner, but just as good for a crowd-pleasing tailgate dish!
Servings : 8
Prep Time 20 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs20 minutesmins
2poundslean ground beef
2 cans (14.5 ounces each)diced tomatoes,undrained
1red bell pepper,diced
1can (8 ounces)tomato sauce
salt and pepper,to taste
1cuplow sodium beef broth
2cans (16 ounces each)dark red kidney beans,rinsed and drained
Shredded Cheddar Cheese
sliced green onions, for garnish
Heat olive oil in a large skillet over medium-high heat.
Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
Stir in ground beef and cook until browned, stirring occasionally to break up the meat.
Remove from heat, drain, and transfer beef mixture into the pot of a 6-quart or larger slow cooker.
Add the rest of the ingredients to the slow cooker, except beans and toppings.
Cover with a lid and set slow cooker on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
Remove lid and stir in kidney beans; cover and continue to cook for 5 more minutes.
Ladle into bowls; top with sour cream and shredded cheddar cheese.
Garnish with green onions and serve.
WW FREESTYLE POINTS per serving: 4 (without the toppings)HOW TO FREEZE CHILI
Store chili in freezer bags and remove air from bags before sealing. Place the bag of chili flat in the freezer and keep in the freezer for up to 4 months.
To reheat, remove from freezer and set in the fridge overnight. Transfer thawed chili to a soup pot or dutch oven and reheat over medium heat for 20 minutes, or until hot and bubbly.