Crock Pot Veggie Beef Chili!

You guys!! There’s nothing like a bowl of chili in the winter! Nothing makes me happier then putting on the crock pot on a Sunday, and letting the house warm up with the amazing smells! Not only do I have food for the entire week, but because it was made at home, I know exactly whats in it! Pure, fresh, nutritious and delicious ingredients, and LOVE of course! Super simple recipe! Give it a go!

Serves 6-8

Ingredients: 2 lbs. grass fed ground beef, 1 medium onion, diced, 4 cloves garlic, minced, 1 red bell pepper, diced, 1 green bell pepper, diced, 3 stalks celery, diced, 1 tomato, diced, 1/4 cup canned diced green chilies, 28 oz. can crushed tomatoes, 15 oz. can tomato sauce, (I used tomato basil Organico Bello) 2 tbsp chili powder, 2 tbsp oregano, 2 tbsp basil, 1 tbsp cumin, 2 tbsp garlic powder 1/2 tbsp adobo sauce, 2 tsp salt, 2 tsp pepper, 1/2 tsp cayenne.

Instructions: I seasoned the beef first with all the same spices above, and just used how much I wanted. This creates double the flavor!

In a large skillet, sauté the onions and garlic over medium heat. Add in the ground beef and cook until browned. Drain the excess fat and then transfer the meat mixture to the crock pot. Add in the bell peppers, celery, and diced tomato. Top with remaining ingredients and spices and stir everything together. Cook on low for 6-7 hours. Serve warm.
(I served mine over zucchini noodles, but it’s good by itself in a bowl, over califlower rice, and spaghetti squash)

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