I love crockpot meals. Don’t get me wrong, I love to cook, but sometimes I like to be able to just throw ingredients into the magical dinner making pot and reap the rewards. Especially if it’s in the form of a warm, delicious, low calorie dinner!
Confession time: this past week has been a huge crumble for me in every sense of the word. We just got back from our mini vacay in Niagara, I caught a terrible cold on our trip that I am still recovering from, my boyfriend was out of town for work, and girl scout cookies got delivered…
It was a quadruple whammy on my healthy eating motivation. We had no food in our fridge since we were out of town, I had zero energy to go grocery shopping or cook just for myself, I was too sick to go boxing, and I ended up surviving off girl scout cookies and nyquil.
So, I sailed around all week on my giant failboat until it docked on guilt island. Luckily, I had some leftover homemade chili in our freezer that I was saving for just this very emergency. It was perfect for this week. Easy to heat up, warm and spicy to help out my super angry sinuses and sore throat, and it was just as delicious reheated as it was the first time around!
~266 calories per serving
8 SP per serving
I actually made this chili a few months ago for an OSU football/housewarming party because what is fall without a football game and hot chili?? I had never made homemade chili before so I searched for the longest time trying to find something that would be a little more complex than tomato sauce, meats and beans but not too spicy (because my palate is that of a small baby-child). I found this recipe from Pip and Ebby and thought it sounded perfect! We used it to make taco salad bowls with fritos and various toppings, but it’s just as delicious eaten as a straight bowl of chili!
This recipe made 2 crockpots worth (mine are a little small) so it’s definitely not a one dinner recipe. You could half the recipe if you wanted to but it freezes fabulously so I recommend making the whole shebang and storing the leftovers. That way your freezer always has a hearty supply of yummy chili that you can pull out for quick weeknight dinners (or for, you know, when you’re sick and delirious…)
To make this chili, first fully cook the ground beef in a large skillet then transfer into a bowl. Drain the leftover grease then add olive oil, onion, green pepper, garlic, parsley and jalapeños into the same pan. Cook all ingredients over medium heat for about 5 minutes until onions are soft.
Remove that sultry skillet from heat then add in chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper and stir together.
Transfer the cooked meat and all the skillet ingredients into your crockpot(s). Add in tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Cook on low for 7-8 hours and enjoy your kitchen slowly filling with the delicious, warm, spicy smell of chili!!
A perfectly seasoned and not-to-spicy chili recipe! A hearty helping is only 266 calories! (8SP)
- 2 lbs ground beef
- 4 tbsp extra virgin olive oil
- 1 white onion
- 1 green bell pepper
- 4 cloves minced garlic
- 1/4 cup chopped parsley
- 2 seeded jalapeno peppers
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 1 46 oz. can tomato juice
- 1 28 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 1 16 oz. can kidney beans
- 1 16 oz. can pinto beans
- Fully cook ground beef in a large skillet then transfer to a bowl. Drain remaining grease.
- Using the same skillet, add in olive oil, onion, bell pepper, garlic, parsley, and jalapeno peppers. Cook for about 5 minutes, until onions are softened.
- Removed from heat, add in chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper.
- Add mixture into crockpot(s) along with meat. Then add in tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans.
- Cook on low for 7-8 hours.
- Serve topped with sour cream, cheese, scallions, or any other toppings you choose! (Those calories not included 🙂 )
8 SP per serving
- Serving Size: 15
- Calories: 266
- Sugar: 5.1 g
- Sodium: 1,805 mg
- Fat: 11.1 g
- Saturated Fat: 3.2 g
- Carbohydrates: 29.7 g
- Fiber: 5.7 g
- Protein: 20.9 g
- Cholesterol: 51.3 g
**Recipe from Pip and Ebby (and very accurately named Best Chili on Earth!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!