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Turn a Chilly day into a warm, Chili day!

Sometimes on a cold, rainy day (such as today) all you need is a tasty, crock pot meal to warm you right up! Crock pot meals are great any day of the week, but especially on Saturdays if you have errands to run or cleaning to do. Today the UNC tarheels take on the NC State Wolfpack in basketball and what better game-day meal than warm, hardy chili? We found a chili recipe that is easy, healthy, and delicious. While you’re out shopping, toting the kids around, or heading to the movies, you know that dinner will be ready and waiting for you when you get home. The smell of this chili will linger around your apartment and when you take that first bite tonight, it’ll warm your soul! Try it with lean ground beef or ground turkey for the healthiest option. Enjoy!

Crock pot chili!

Ingredients and Servings:
Units: US | Metric
1 lb lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup dry red wine or 1/4 cup water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
6 tablespoons shredded reduced-fat sharp cheddar cheese


1 Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.

2 Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.

3 Place mixture in an electric slow cooker and stir in beans and tomatoes.

4 Cover with lid and cook on low heat setting for 4* hours.

5 Spoon into bowls and sprinkle with cheese.

6 This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.

7 *I leave mine in the crockpot about 8 hours while I’m at work and it comes out fine.

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