Brown the beef, add everything to the crockpot, and walk away. This chili cooks low and slow while you get on with your day, and each bowl has 26 grams of protein and 11 grams of fiber.
It makes six servings and freezes for two to three months, so it's an easy one to double for the busy weeks ahead.
Crockpot Chili
Per serving: Calories: 375 · Protein: 26 g · Fat: 14 g · Carbs: 38 g · Fiber: 11–12 g (Serves 6)
Ingredients
- 1 lb 93/7 ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (8 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans pinto beans
- 2 Tbsp chili powder
- 1 Tbsp avocado oil
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp dried oregano
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
Instructions
- Heat the avocado oil in a skillet over medium heat and brown the ground beef. Drain any excess grease.
- Add the beef, onion, bell pepper, tomato sauce, diced tomatoes, pinto beans, and all spices to the crockpot.
- Stir to combine and cook on low for 6–8 hours or on high for 3–4 hours.
Storage and tips
- Refrigerate: Up to 4 days.
- Freeze: Up to 2–3 months in freezer-safe containers; thaw overnight in fridge.
- Reheat: Microwave or stovetop until warmed through.
- Tip: Stir before serving to evenly distribute beans and flavors.
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