Slow Cooker Chilli

Tina Muir
Recipes

Depending on where you are in the country, you may be like us Philadelphians, under a deep (13 inches!) of snow with temperatures hovering around 2F (-15F with winchill!!!). On days like this, the perfect food to warm you up is a Chilli to bring some heat back into your body, and get that metabolism going if you are stuck indoors all day…..I am trying to look out for your health here 😉

What could be better than a warm chilli on a cold day? How about warm chilli on a cold day that has had that entire cold day to slowly marinate, allowing the spices and flavors to intensify. This slow cooker chilli is easy to just throw in the slow cooker and leave all day….just be careful as the tempting aroma makes you ravenously hungry….even if you just ate!

I scooped my chilli up with Mary’s Gone Crackers Super Seed Crackers. I loved the crunch with the tender chilli. My review of Mary’s Gone Crackers can be found HERE.

#FuelYourFuture

  • Beef contains the same heart healthy fats found in olive oil, as well as providing you with a good amount of important minerals such as iron and zinc
  • Chilli powder/cayenne pepper not only raises your metabolism to blast calories, but it contains antioxidants to help your body fight free radicals
  • Tomatoes are a great inflammation fighting food to help soreness. The reduced inflammation also helps your leptin hormones work properly so your body can be more successful at losing weight
  • Adzuki beans are like all beans in that they are high in fiber and protein, but these tiny red beans also are lower in calories, but still contain a good amount of carbohydrate to fuel your training

A few days later, I even put the leftovers back into the oven with a lovely mashed potato topping and Mary’s Gone Crackers Crumbs. It baked up wonderfully, and if you have the time, I would definitely recommend the chilli bake if you are bored of chilli on its own. It would also go well on top of a baked potato if you do not have time to make the mashed potato topping.


Slow Cooker Beef and Bean Chilli
Serves 6
Preparation time: 10 minutes
Cooking time: 8 hours
Ingredients
½ tbsp oil
1 lb lean ground beef
1 onion, diced
2 stalks celery, cut into thin slices
½ green bell pepper, cut into small pieces
2 large tomatoes, diced
2 cloves of garlic
1 cup (245g) tomato sauce/pasta sauce
½-1 cup (250ml) beef stock (depending on how thick you like your chilli)
½ cup (100g) chickpeas, cooked
½ cup (100g) beans, cooked (I used adzuki beans, but black beans or kidney beans will work just as well)
1 cup (260ml) liquid from beans
1/2 tbsp cayenne pepper/chilli powder
1 tsp oregano
1 tsp parsley
1 tsp basil
½ tsp salt
½ tsp pepper
1 tbsp sirachia
Instructions
Cover the bottom of the slow cooker with the celery and half the tomatoes.
Over a medium high heat, cook the onions until soft and slightly browned. Add the beef and cook browned. Stir in the garlic and cook for another minute. Drain away the liquid, and place into the slow cooker.
Add all the remaining ingredients, and stir well.
Leave on low in the slow cooker for 8 hours. If the consistency is not thick enough, turn to high, and remove the lid for the last 30 minutes.
Serve over a heaping serving of rice, or a baked potato with a spoonful of Greek Yogurt and/or grated cheese.
Nutritional Information
233 calories, 5g fat, 462mg sodium, 24g carbohydrates, 7g fiber, 21g protein

 

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