Wednesday, April 5, 2017

Crock Pot Southwest Chipotle Chili

When it's April and it's freezing and has been raining for days, chili is a must! It's not surprise that it's cold and damp here in chicagoland but I'm ready for a little warmth and sun! At least I can warm up with this family favorite chili dish. It's super simple and I let it simmer in the crock pot until dinner. Easy peasy!

Crock Pot Southwest Chipotle Chili
Serves 6
Cal 220, Carbs 9.3, Fat 8, Fiber 3.6, Protein 25.5

1.5lbs lean ground beef or turkey
1/4 cup chopped onion
2 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 can petite diced tomatoes, undrained
1 8 oz. can chipotle sauce
1 can chopped green chilies
1.5 cup beans of your choice (I used pinto)

Brown beef and onion over medium high heat. Drain and season with chili powder, garlic powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomatoes, green chilies, chipotle sauce, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladle into bowls and serve with sour cream, chopped onion, tortilla chips or crackers if desired. Enjoy!

1 comment:

  1. It's a cold rainy day here and your Chili would be perfect! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a fantastic weekend and come back soon!
    Miz Helen


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