Slow Cooker Healthy Version Chili

 

image courtesy of Betty Cr*cker website

Who doesn't love a steaming hot bowl of chili on a cold autumn evening or a frigid winter day or a chilly spring evening?  We love chili in our house and this is a recipe I tweaked from a traditional one from a Campbell's soup cookbook we received as a wedding gift almost 31 years ago! My version is a bit "healthier" than the traditional version of ground beef.  I no longer buy ground beef and haven't since 2014 when Dave had his heart attack.  I have also made it even healthier with different ingredients in italics for those of you who are pure vegans or more plant-based.  I have made it both ways and both ways are tasty.  Just add some honey cornbread on the side or thick slices of garlic bread with a small side salad and you have an easy peasy dinner!

SLOW COOKER HEALTHY VERSION CHILI

1 pound of ground organic bison

(or 1 package of Gardein brand Ultimate beefless ground)

1 c. chopped sweet or yellow onion

1 c. chopped green pepper

1/2 c. chopped yellow pepper

1/2 c. chopped red pepper

2 cloves garlic, chopped

2 cans of tomato soup (DO NOT ADD MILK!)

1 can of low-sodium garbanzo beans (chickpeas)

(DO NOT RINSE OR DRAIN!)

2 Tablespoons of Chili Powder

1 Tablespoon of Vinegar

Garnish (see below)

• In a large skillet, lightly sprayed with cooking spray, brown the bison or ultimate "beef" until no longer pink.  NOTE:  if using vegan "meat" this step only takes about 4-5 minutes.  Bison takes about 8 minutes to brown. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
• Cook on low until peppers are just getting tender.
• Transfer to a lightly sprayed slow cooker/crockpot.
• Stir in the soup, the chickpeas and its liquid.  Stir well.
• Add in the chili powder and vinegar.
• Cook on low or simmer for 5-7 hours. 

SERVE WITH ONE OF THE FOLLOWING GARNISHES:

• shredded cheddar cheese (or a vegan "cheddar" option)
• Crushed tortilla chips
• sliced green onions (scallions)

DINNER MENU IDEA

Slow Cooker Healthy Version Chili

Fruit Salad (cut up melon, grapes, blackberries, raspberries, blueberries and honeydew)

Honey Cornbread or regular Cornbread

Tossed Salad of greens, cucumbers, chopped tomatoes, raw broccoli florets tossed with a drizzle of Tuscan Italian Dressing, low fat.

ENJOY!!

as with all the recipes under the "faithfixes" labels, you do have permission to copy and print.