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Light Chili Recipe Crock Pot

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Description

This light chili recipe crock pot is the perfect meal for busy families or those looking for a way to eat healthier. This recipe is made with lean ground beef, black beans, and a variety of vegetables for maximum flavor. The chili is cooked in a slow cooker for several hours, allowing the flavors to meld together and develop a rich, hearty taste. It’s a great way to enjoy a light chili without sacrificing flavor.

Prep Time

This light chili recipe crock pot requires minimal work. The vegetables and lean ground beef need to be diced and the bean mixture needs to be prepared. This process should take no more than 10 minutes.

Cook Time

Once all the ingredients have been prepped, the chili needs to cook in the crock pot for 6-8 hours. This slow cooking process allows the flavors to meld together and develop a rich, hearty taste.

Ingredients

  • 1 pound lean ground beef
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • In a large skillet, cook the beef over medium heat until no longer pink. Drain and discard any fat.
  • Combine the beef, beans, tomatoes, onion, and green pepper in a slow cooker.
  • Add the chili powder, cumin, garlic powder, oregano, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6-8 hours.
  • Serve with your favorite toppings.

Equipment

  • Large skillet
  • Slow cooker
  • Spatula
  • Measuring spoons

Notes

If you don’t have a slow cooker, you can also make this recipe in a large pot on the stovetop. Simmer for 1-2 hours, stirring occasionally.

Nutrition: Per Serving

  • Calories: 280
  • Fat: 9g
  • Carbohydrates: 28g
  • Protein: 24g
  • Fiber: 8g

Recipe Tips

  • To make this chili even lighter, use ground turkey instead of beef.
  • Add a can of corn for added flavor and texture.
  • Spice up the chili by adding a diced jalapeno pepper.
  • Serve with tortilla chips, shredded cheese, and diced avocado.
  • Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days.
  • This chili freezes well for up to 3 months.

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