Chili
In a large pot, cook ground meat over medium-high heat until no longer pink. Transfer to a bowl. Drain excess grease from pot.
To your pot, add oil, onion, bell pepper, garlic, and jalapenos. Cook, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
Add chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper. Stir until combined.
Add tomato juice, diced tomatoes, tomato sauce, beans, and meat. Bring to a boil, dial back to medium-low, and simmer for 2 hours (stirring occasionally).
Serve warm and top each bowl with 1/3 low-fat shredded cheese if desired.
If using a slow cooker, follow steps 1 and 2. Then add vegetable and spice mixture to a slow cooker along with tomato juice, diced tomatoes, tomato sauce, and beans. Cook on low for 7-8 hours.
Nutrition facts for 1 serving: 1 ¼ cup vegetables, 2 oz. protein, 1 serving dairy, and ½ tsp. oil.
Inspired by Pip and Ebby’s Best Chili Recipe Slow Cooker Style
Ingredients
Directions
In a large pot, cook ground meat over medium-high heat until no longer pink. Transfer to a bowl. Drain excess grease from pot.
To your pot, add oil, onion, bell pepper, garlic, and jalapenos. Cook, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
Add chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper. Stir until combined.
Add tomato juice, diced tomatoes, tomato sauce, beans, and meat. Bring to a boil, dial back to medium-low, and simmer for 2 hours (stirring occasionally).
Serve warm and top each bowl with 1/3 low-fat shredded cheese if desired.
If using a slow cooker, follow steps 1 and 2. Then add vegetable and spice mixture to a slow cooker along with tomato juice, diced tomatoes, tomato sauce, and beans. Cook on low for 7-8 hours.