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.

Author: Fresh and Natural Foods

Servings: 16 c. | Prep Time: 20 | Cook Time: 120 | Ready in: 120

Ingredients

• 1 lb. Grass-Fed Ground Beef, browned
• 1 large organic onion, diced
• 1/2 bunch of organic celery, diced
• 2-15 oz. Muir Glen Organic Tomato Sauces
• 1-28 oz. Muir Glen Organic Diced Tomatoes
• 4 cups Water
• 3 organic green or red peppers, diced
• 2 bags of pre-cooked frozen organic kidney beans (see above)
• 4 Tbsp. organic chili powder (available in bulk)
• 3 Tbsp. Cummin (available in bulk)
• 2 Tbsp. Sea Salt, or to taste
• 2 Tbsp. Garlic Salt, or to taste
• 1/4 tsp. cayenne pepper (available in bulk)
• 1 Tbsp. roasted red pepper flakes
• Back to Nature Organic Stoneground Wheat Crackers (optional)
• Organic Valley Muenster Cheese, shredded (optional)
• Organic Valley Sour Cream (optional)

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.