Quick, Healthy Tailgate Chili

At our house, we have little time to prepare food on Sunday mornings. But without fail, I always have a husband wanting something to eat during the game. A cost effective and time management way to prepare meals is by buying dried beans in the bulk department. After I purchase them from the store, I cook each of them all at once and freeze them in 16 oz. size quantities. This works especially great for black and kidney beans, and it is a fraction of the cost of canned foods. Here is a quick, healthy chili recipe that won’t get you tied up in the kitchen and let you watch the game, read a book or get out to shop.

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Author: Fresh and Natural Foods



Ingredients


Instructions

On stovetop brown ground beef, add to extra large Crock Pot.

Add 4 cups water. If you like your chili hearty, use less water. If you like to stretch it, use more.

Next add all diced vegetables, kidney beans, tomato sauce, diced tomatoes and assorted spices. Let cook for 2 hours.

Sprinkle shredded cheese over the top or add sour cream to tone down spice. Serve with crackers or tortilla chips.


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Recipe Type

  • Gluten-Free
  • Grass Fed Beef

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy