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Saturday, April 28, 2018

Slow Cooker Philly Chili


I've made a lot of chili recipes in my time but this is the best I've ever come up with. I always make a double batch and then freeze two servings at a time. This is so I can be lazy twice a month, pull it out of the freezer and nuke it for dinner.

L-A-Z-Y is sometimes needed.

Normally, I'm creating, cooking, cleaning up but twice a month, I know I don't have to be in the kitchen until 10 minutes before dinner time. It's so important to give yourself a break AND to eat a meal that is still healthy! 

And, of course, this is done in the slow cooker so it's simple to make as well! 

Ingredients


  • 1 lb extra lean ground turkey
  • 1 lb extra lean ground chicken
  • 2 to 3 small or medium onions, diced
  • 2 garlic cloves, minced
  • 4 cans kidney beans, drained and rinsed
  • 2 cans black beans, drained and rinsed
  • 2 cans no salt diced tomatoes
  • 1 can no salt tomato sauce
  • 4 tbsp. tomato paste
  • 4 tbsp. chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 cups of water

Directions


  1. Cook turkey, chicken, onion and garlic in a large skillet until no longer pink, breaking up into small chunks. Add to slow cooker. 
  2. Add all other ingredients and cook on low for 8 hours. 

You don't NEED to cook the meat with onion and garlic first. You can absolutely just toss everything into the slow cooker and then give it a good mix. This is just something I choose to do. 


I like to add diced onions and fat free cheddar cheese to my bowl! 

This recipe makes 12 servings (1 & 1/2 cups) at 0 points on Weight Watchers Freestyle Program.

Enjoy!

Note: this are the containers I use to freeze. They are heavy duty and made especially for the freezer. I measure out about 3 cups into each container for 2 servings. 

Link to Containers

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