Chili in the Slow Cooker
Serves 4, Cost per serving $2.29 (using organic options) $1.39 if not
1 lb. ground beef (I prefer the SimplyNature organic)
1 28 oz. can diced tomatoes with liquid - organic available
1 can red kidney beans (rinsed and drained)
1 can black beans (rinsed and drained) organic available
1 medium onion, chopped
2 cloves of garlic chopped or minced
1 cup water
1 T. Cumin
1 T. Chili Powder
1 tsp. Dried Oregano
Hot Sauce to Taste
*We like to top with shredded cheese and tortilla chips.
1. Brown beef in a skillet.
2. Combine cooked beef, tomatoes, beans, onion, garlic, and water in slow cooker. (I do this the night before and place in fridge.)
3. Cook on low all day.
4. 20 minutes prior to serving, add spices and reduce heat to warm or turn off. You may add salt if you choose, but I don't since the canned beans have quite a bit of sodium.
*Budget Tip- This recipe has double the beans and tomatoes than many recipes do stretching the volume without breaking the bank.
Freezer to Crockpot:
Brown beef and drain. Add all ingredients to a gallon freezer bag, press out air, seal, and freeze for up to 3 months. The day of cooking, add frozen bag contents to slow cooker and cook on low all day. You may need to add some additional spices at the end of cooking.