This chili is a snap to make when you have a well-stocked pantry and fridge! Consider making a big pot for Super Bowl and then serve it again on Monday after coming home from a tiring day.
Add everyone’s favorite toppings and a biggie salad for a family-pleasing dinner that takes just minutes to get on the table.
Look for more Super Bowl goodies HERE.
And wait…there’s more! Fun variations include serving the chili in scooped out roasted sweet potatoes or how about using an acorn squash as a whimsical bowl?
Crockpot Beef ‘n Beans Chili-3 Ways
Yield: about 6 servings
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instructions
In large skillet, heat the olive oil over medium heat. Sauté onions, garlic, bell peppers and jalapeno (if using) for about 5 minutes or until softened.
Stir in ground beef (or turkey); continue sautéing until thoroughly cooked with no pink color remaining Drain.
Transfer to a 6-quart crockpot. Add all remaining ingredients (except toppings) to crockpot, stirring to combine.
Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours. Taste; adjust seasonings if needed. As crockpots vary, adjust cooking time as needed.
Ladle hot chili into bowls and serve with desired toppings.
Fun “Bowl” Variation
Sweet Potatoes: ladle hot chili into scooped out roasted sweet potato halves.
Acorn Squash: ladle hot chili into scooped out roasted acorn squash halves (or use your favorite winter squash such as spaghetti or butternut)
Crockpot Beef ‘n Beans Chili-3 Ways
Yield: about 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 5 cloves garlic chopped
- 1 each medium red and orange bell pepper seeded and chopped
- 1 medium green bell pepper seeded and chopped
- 1 jalapeno seeded and chopped (optional)
- 2 pounds ground lean ground beef can also use ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½-1 teaspoon salt or as desired
- Up to 1 4 ounce can chopped green chilies (optional)
- 1 chipotle chili in adobo sauce chopped (optional)
- 2 14 ounce cans diced tomatoes, drained
- 2 15 ounce cans tomato sauce
- 1 cup all-natural reduced-sodium beef broth
- 2-3 15 ounce cans or boxes beans of your choice, drained (I used 1 each of red kidney, cannellini and pinto beans)
- Hot sauce to taste optional
Fun Serving Variations
- 6 medium sweet potatoes roasted and sliced in half horizontally (keep hot)
Or
- 3 medium acorn squash roasted and sliced in half horizontally (keep hot)
Toppings (or choose your favorites)
- Avocado "Crema" or guacamole see MPM Mini-Bites
- Salsa try my Mango or Fresh Peach Salsa
- Shredded cheddar cheese
- Sliced green onions
- Diced bell peppers red, yellow, orange, green, etc.
- Sour cream or plain Greek yogurt
- Lime wedges
- Hot sauce
Instructions
- In large skillet, heat the olive oil over medium heat. Sauté onions, garlic, bell peppers and jalapeno (if using) for about 5 minutes or until softened.
- Stir in ground beef (or turkey); continue sautéing until thoroughly cooked with no pink color remaining Drain. Transfer to a 6-quart crockpot.
- Add all remaining ingredients (except toppings) to crockpot, stirring to combine.
- Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours.
- Taste; adjust seasonings if needed. As crockpots vary, adjust cooking time as needed.
- Ladle hot chili into bowls and serve with desired toppings.
Fun “Bowl” Variations
- Sweet Potatoes: ladle hot chili into scooped out roasted sweet potato halves.
- Acorn Squash: ladle hot chili into scooped out roasted acorn squash halves (or use your favorite winter squash such as spaghetti or butternut)
Notes
Notes:
Try swapping your favorite guacamole with avocado “crema!” Mash pulp of 2 small avocados with juice of a 1/2 lemon, a 1/2 lime and 1/4 cup plain Greek yogurt. Mix in salt and hot sauce (optional) to taste. Completely addicting…I promise! Try spreading “crema” on toast or use as a topping for eggs. So yummy! Yield: about 1 cup
Go salsa crazy! How about Mango or Fresh Peach Salsa?
Rather make the chili on the stove-top? In large skillet with a lid, heat the olive oil over medium heat. Sauté onions, bell peppers and jalapeno (if using) about 5 minutes or until softened. Stir in ground beef (or turkey); continue sautéing until thoroughly cooked with no pink color remaining Drain. Stir in remaining ingredients, mixing well. Cover; reduce heat to low; simmer for about 45 minutes, stirring occasionally. Taste; adjust seasonings as desired.
Cooking for a crowd? This chili recipe doubles well.
Having chili for dinner? Brown rice, quinoa or sautéed spinach would pair nicely.
For all the chili lovers at your house!
Coming to the Blog: Dark Chocolate Fantasy Cheesecake + Chocolate Treats for Your Sweeties
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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