Crock-Pot Chili

Hello friends!

I recently remembered this lovely website and wanted to contribute a simple recipe.

I don’t know about you, but I am all for soups, stews, and crock-pot meals, especially as the weather turns cold. In honor of the fall season we are now in, here is a simple crock-pot chili recipe. It’s one I inherited from my family’s cookbook so it’s tried and true. It’s gluten free and you can swap out the ground beef for a vegetable and make it vegetarian if you want as well! You can double or just stretch and shrink it however much you need, it’s a pretty forgiving recipe. This version makes about five servings. And if you don’t have a crock pot or don’t have time to slow cook it you can make it on the stove top instead.   

• 15.5 oz Kidney beans (rinsed)

• 15.5 oz Black beans (rinsed)

• 15 oz Tomato sauce

• 14 oz Stewed or diced tomatoes

• 1 Package of corn (off the cob or frozen)

• 1 pound Ground beef

• 1 Tablespoon Maple syrup (use real syrup if you can) or brown sugar

• 2-3 Tablespoons Chili powder

• Salt to taste

• Shredded cheddar cheese for serving (optional)

Brown down the beef, after its’s done put the beef, tomato sauce, stewed/diced tomatoes, beans and corn in the crock-pot. Mix together, then add the Maple syrup, chili powder, and a dash of salt. Mix the spices in and set the pot to low for at least 3 hours, or you can put it higher if you need to make it faster. Add more spices as you taste it, after it has heated through.

Serve with and cornbread, rice or both! Enjoy!