I’ve never really been a Crock-Pot kind of gal. I’ve always LOVED the idea of having a hot meal ready for me when I got home from work, but never took the time to find any recipes to try out. Well, it just so happens that last week I had some extra time and I got to play around with a few chili recipes. Here’s my favorite mix of 6 different recipes to what I think is the perfect balance of meat, beans, veggies, & heat. Enjoy!
Gluten-Free Crock-Pot Chili
2013-09-03 20:35:37
Serves 6
A perfect blend of meat, veggies, & heat!
2 tbsp. olive oil
1 sweet onion, diced & divided
1 tbsp. minced garlic
1 pound lean ground beef or ground turkey
1 red bell pepper, seeded & diced
2 jalapeños, diced and divided
1/4 cup chili powder
2 tbsp. cumin
3 tbsp. tomato paste
1 large whole can tomatoes with juice, quartered
2 cans kidney or pinto beans with liquid
2 cups water
2 tbsp. cilantro, chopped
salt & pepper to taste
Garnish: green onion, chopped cilantro, shredded Manchego (optional)
Heat olive oil in large pan with 1/2 onion mixture, garlic, and 1/2 jalapeño. Cook until tender, about 5 minutes. Add meat and brown. When meat has browned, add desired salt & pepper, bell pepper, and the remaining onion and jalapeño. Stir together and cook for additional 5 minutes.
Add mixture to Crock-Pot. Turn on high and add beans, water, spices, tomatoes, tomato paste, and cilantro. Stir together to blend well.
Let cook on high for 6-7 hours.
Garnish with green onions, additional cilantro, and shredded Manchego if desired.
By Christina Russell
Body Rebooted http://www.bodyrebooted.com/
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