Fewer things are more comforting than a warm bowl of chili on a chilly winter’s day. What’s so wonderful about all things slow cooker is the warming aroma that fills the house while cooking. And did someone say low-sodium!? Though very simple (only requiring 15 minutes of hands-on time), this recipe is heart-healthy while maintaining a bold, rich flavor.
Prep Time: 15 Minutes
Total Time: 3 hours 50 minutes
1 lb lean grass fed beef (we used 93/7)
1 tablespoon peanut oil
1 medium onion, diced
2 fifteen-ounce cans low-sodium tomato sauce (pro-tip: the generic brands are usually much lower in sodium)
2 fifteen-ounce cans petite diced tomatoes (again-check the generic labels!
1 fifteen-ounce can red kidney beans, rinsed & drained well
1 fifteen-ounce can black beans, rinsed & drained well
1 cup corn, thawed if frozen (frozen has much less sodium than canned)
2 tablespoons chili powder
1 tablespoon cumin
1/4-1/2 teaspoon salt, depending on taste
1/4-1/2 teaspoon ground white pepper, depending on taste
Greek yogurt, for serving
Reduced-fat sharp cheddar cheese, for serving
Cilantro, for serving
1. Heat peanut oil in pan over medium-high heat. Cook ground beef until browned, and season with a dash of salt, pepper, chili powder, and cumin (do not use all of the chili powder & cumin). Drain meat from excess oil, and then add to slow cooker.
2. Add the diced onion, beans, corn, tomato sauce, and diced tomato to slow cooker & Stir. Add chili powder & cumin. Stir well and cover.
3. Cook on high for 3 hours and 30 minutes. About 30 minutes through, stir and add salt & ground white pepper as needed.
4. Serve chili in a bowl & top with a dallop of greek yogurt, and a sprinkling of cheese & cilantro.
And sahtein–or deux healths!