Vowing to make more home-cooked meals this year? This crockpot chili is as easy as can be.
I have yet another chili recipe for you. What can I say? During the winter I crave a mug of soup for lunch almost everyday. I also crave easy, comforting meals.
This chili recipe is simple and delicious – first brown your meat, then dump in beans and veggies, sprinkle on some seasonings and forget about it until hunger calls.
I used ground bison because it’s my favorite ground meat, but you could use beef, a mix of ground beef and lamb sausage (which we did once) or ground turkey. Bison wins in my book because it’s relatively lean, very flavorful, pasture raised and local to us.
You can customize the beans with whatever you have on hand. Or add more beans and leave out the meat altogether. Add some frozen kale or a few glugs of brown beer for more nutrition or flavor.
Not only will this recipe make a simple supper, but the leftovers are good for days.
Chili isn’t complete without a dollop of yogurt for me, but you could add anything from shredded cheese to hot sauce to avocado or pickled jalapenos.
Crockpot Chili
by Kath Younger
Keywords: slow-cooker entree beans beef butternut squash Super Bowl Weeknights fall winter
Ingredients (6-8)
1 pound ground bison or beef
1 can pinto beans, drained
1 can red kidney beans, drained
1 can fire roasted tomatoes with juices
1 can rotel or tomatoes with jalapenos with juices
4 stalks celery, chopped
1 bell pepper, chopped
1 medium butternut squash, peeled and cubed
1 tbsp chili powder
1 tsp smoked paprika
1/2 tsp salt (or more to taste)
Instructions
Brown meat in a pan over medium high.
Place squash and veggies into crockpot followed by beans and meat.
Add spices and stir.
Cook on 6 hours on low and serve with toppings like avocado and sour cream.
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The first of many chili mug lunches : )