Weather drops below 70 degrees, que the chili making. I am obsessed with all things fall flavored, especially a warm bowl of chunky chili on a cooler fall day. Also, the best part about diving into a warm bowl of goodness is definitely the toppings.
Chili topped with noodles, sour cream, cheese, and green onions happens to be my top combination. Making chili in a crock pot is my favorite way to make chili because it is super simple and all the flavors soak in together. This chili recipe is bean free and is packed with a ton of veggies. It doesn't leave you feeling extra heavy, but all the toppings may do the trick :) I love enjoying this with pumpkin corn bread muffins as well for the perfect fall dinner. After about 4 servings, I usually freeze the rest for a few weeks. Hope you enjoy!
XO
Alex
Servings: About 6-8
The goods:
1 large yellow onion, chopped
4 cloves garlic, minced or grated
2 pounds meat of choice ( I used 1lb ground beef and 1 lb Italian sausage. You can also use ground turkey or chicken)
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 zucchini, chopped
1 chili seasoning pack of choice
3 cups low sodium chicken broth
2 14 oz cans of crushed tomatoes
1/4 cup tomato pasta
Olive oil
Toppings:
cheddar cheese, noodles, green onions, avocado, crackers, cilantro or sour cream
Get to cooking:
Slow Cooker Instructions
1. Heat the olive oil in a large skillet and add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the ground beef and sausage and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
Transfer the meat to your crock pot. Add in the chopped peppers, zucchini, and seasoning packet. Stir in 3 cups chicken broth, the tomatoes, and tomato paste and stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours.
Top with cheddar cheese, noodles, sour cream and green onions.
Enjoy:)
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