Cooking Light Crock Pot Chili

"I know there are a million chili recipes posted, so I'm posting this mostly so I don't lose it. It's a good basic chili that the kids will eat and it's WW points friendly. (5 points per serving)"
 
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photo by lyonstm photo by lyonstm
photo by lyonstm
Ready In:
4hrs 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
  • Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
  • Place mixture in an electric slow cooker and stir in beans and tomatoes.
  • Cover with lid and cook on low heat setting for 4* hours.
  • Spoon into bowls and sprinkle with cheese.
  • This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
  • *I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.

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Reviews

  1. Even though I substituted a couple ingredients, this was really good! I skipped the crockpot, used ground turkey instead of beef, and I had some adzuki beans I needed to use for something, so I thought why not chili? I served it with jalapeno cornbread. Better than I expected!
     
  2. Easy and delicious mid week meal. I made mine on the stove top and used a yellow pepper instead of green. I loved the use of cumin and served it with wholemeal rice.
     
  3. Excellent, healthful, easy, chilli. A little on the hot side (not bad, but pretty noticable-if I made it just for myself) for this Irish northerner, but my husband and our friend (from TX & GA respectively) thought the heat was just right. I used ground turkey after reading another reviewer's comments that she couldn't tell the difference, and neither could I. I served it over rotini pasta and it made a yummy "chili mac". I'll be making this again!! Thanks for posting!
     
  4. Quite nice chili - I did a double recipe in the crockpot a couple weeks ago, and it came out beautifully. In fact, it was good enough that the family wants it again, so I'm making it again for tomorrow night's dinner! I did add some mesquite honey to the chili to tone down some of the spiciness after a long cooking, but admittedly, I added a little extra garlic and a little extra chili powder. To me, it wasn't spicy... but to my twelve-year-old daughter, it had a little kick she didn't enjoy. (Not the fault of the recipe - only the fault of the chef, who likes spicy chili!) Definitely worth trying out for a good, flavorful chili on a cool fall evening.
     
  5. Easy to make. Served it with brown rice.
     
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Tweaks

  1. Even though I substituted a couple ingredients, this was really good! I skipped the crockpot, used ground turkey instead of beef, and I had some adzuki beans I needed to use for something, so I thought why not chili? I served it with jalapeno cornbread. Better than I expected!
     

RECIPE SUBMITTED BY

<p>I've lived in Indiana all of my 51 years. I'm a wife and working mother of two. I enjoy cooking, but probably I enjoy perusing and collecting recipes even more! I'm an avid photographer and I also enjoy hiking, reading, camping, and spending time with my family. I'm a nature lover for sure and have a fondness for animals much to my husband's chagrin and my children's delight!</p>
 
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