This recipe makes a lot of chili – you can reheat it the next day which only makes it better. Or just freeze individual portions to have a quick meal ready later.
Ingredients:
- 1 medium white onion, diced
- 3 cloves minced garlic
- 1 red bell pepper, diced
- 2 jalapeños, seeds removed
- 1 large sweet potato, 14 oz
- 1 lb 93% lean ground chicken
- 1 lb 95% lean ground beef
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 (14 oz) can petite diced tomatoes
- 1 cup reduced sodium chicken broth
- chopped scallions, for garnish
- 8 oz diced avocado (from 2 small haas)
- 4 oz goat cheese (optional)
Instructions:
Simply place all the ingredients into your slow cooker, except the scallions, avocado and goat cheese. You can break up the ground meat a little if you want to. Cook on low for 8 hours. When finished, add goat cheese (if using), serve with scallions and avocado.
Quick Tip: Adjust the amount of red pepper flakes to your liking for greater or less spice!
Thanks to Skinnytaste for this flavorful slow cooker meal!
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