Fall is certainly in full swing here. The leaves are changing, NFL is into week six (and the Fins are on a bye week), the nights are cool… time for chili!
Chili is always better the following day, so I made this Saturday afternoon with the intention of eating on Sunday. It almost did not get made as Monkey decided she no longer needs sleep and finally fell asleep on me right before I was about to start cooking… of course she did. So Hubby started it off by browning the meat for me. Once I got her comfy on the couch (don’t worry she couldn’t roll anywhere!) I started cutting and dicing while Hubby opened the cans and drained the beans. Team work!
- 1 pound ground beef
- 1 medium onion, diced
- 2 ribs of celery, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 2 (8 ounce) cans tomato sauce/puree
- 1 (15 ounce) can red beans, drained
- 1 (15 ounce) can chickpeas, drained
- 1 (15 ounce) can diced tomatoes with chilies
- 1 heaping tablespoon chili powder
- couple of sprigs of fresh parsley (or 1/2 teaspoon dried)
- couple of sprigs of fresh basil (or 3/4 teaspoon dried)
- couple of sprigs of fresh oregano (or 3/4 teaspoon dried)
- salt and pepper to taste
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
- Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato sauce and diced, red beans, and chickpeas. Season with chili powder, parsley, basil, and oregano.
- Cover, and cook 8 hours on Low.
- Season with salt and pepper once it comes toward end of cooking time. Add more chili powder if desired.
- Cool and reheat the following day on low for a few hours before service.
Serves 6 (for a good bowl full) or 8 for a little less 😀
WW Pts – 7 (or 5 if serving 8).
We served this with corn bread, rice, sour cream, and cheese. We enjoy allowing people to decide what they want to eat. Monkey was not a fan, but she also didn’t want to eat anything that evening… teething again… poor kid (and poor us!).
I really enjoyed the flavor and also the veggies. Some people think chili should just be meat. Personally, I love it when there is tons of things in the chili. It wasn’t overly spicy, but was enough for me. Hubby probably would say it wasn’t hot enough.
Adapted from Slow Cooker Chili