Crock Pot Chili

Well the temperature dropped below 50 so that means the crock pot is in full rotation on a weekly basis. I love a crock pot meal for many reasons but mostly because when the meals are fast, easy and ready when I get home from work. Not to mention a slow cooked meal just feels right when its chilly outside.

Generally, when I think of slow cooked meals I think they tend to be heavier and more filling. Even though this chili recipe is very filling I feel it is a bit lighter due to the minimal ingredients and I use chicken as the meat source.

What I used:

2 15 oz cans of organic black beans

2 15 oz cans of organic pinto beans

2 15 oz cans of organic diced tomatoes

1 medium onion diced

1 orange pepper diced

2 crushed cloves of garlic

1 lb of organic ground chicken

1 T of ground cumin

1 t of salt (more if desired)

What I did:

I chopped the veggies, crushed the garlic and rinsed/drained the beans. I then added all the ingredients in the crock pot, stirred it all up and cooked on high for 4 hours.

I had left overs of this high protein and fiber dish for days! Give it a try and let me know what you think!