This fall, soups and chili have been staples for us. They are a great way to sneak in tons of extra veggies and are a super nourishing, comfort food that everyone loves. Plus they make great leftovers! This recipe is especially convenient because if using grass fed beef, you can just throw it right into the crock pot thawed or frozen and it cooks beautifully.  The vegetables and spices are very flexible in this recipe.  Mushrooms, squash, or sweet potatoes are great additions. If you like it spicy, add more spices or jalapeno.  If you are serving a crowd or want more leftovers, doubling this recipe is the way to go!

Beef and Veggie Crockpot Chili

Serves: 4

Ingredients:

                1 pound grass fed ground beef

                1-15 oz can of tomato sauce

                1-15 oz can of diced tomatoes

                1-2 Green Peppers, chopped

                1-2 Onions, Chopped

                1-2 diced, zucchini

                4 Carrots

                1 Tbsp Chili Powder

                1 Tbsp Cumin

                1 Tbsp Unsweetened Cocoa

                ½ tsp Oregano

                ½ tsp Cinnamon

                Salt and Pepper to Taste

 

Directions

               

Mix beef, tomatoes, tomato sauce, veggies, and spices in crock pot. Cook on low for 7-8 hours or high for 4. Top with optional cheese and avocado.

 

Author: Joelle Kurczodyna, NTP