Chili Con Carne for a Crowd
Whether it’s a family get-together, poker night with friends, or a Super Bowl block party, this slow-cooked chili has you covered. Ground turkey lends heft and flavor to the vegetable base, but with lower cholesterol and fat than ground beef, making this a much healthier alternative. Serve the chili over baked potatoes or brown rice, or use it as a delicious topping for nachos. For a smaller group, simply halve the recipe.
Serves: 10Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 2 lb. chuck roast, trimmed of fat and cut in 1" cubes
- 2 large onions, peeled and chopped
- 4 cloves garlic, minced
- 2 medium bell peppers, seeded and diced
- 2 cans (15 oz.) no salt added diced tomatoes, with juice
- 1 can (8 oz.) tomato sauce
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 Tbsp. agave nectar
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. chili seasoning
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- ½ tsp. ground coriander
- ¼ tsp. dried red pepper flakes
- ½ tsp. freshly ground black pepper
- Heat a nonstick skillet over medium-high heat. Add beef and brown, turning to all sides, until brown, about 10 minutes. Add onions, and garlic and reduce heat to medium. Stir and scrape the bottom of the pan to remove any browned bits. Sauté for 5 minutes, or until the onions are soft. Remove from heat and transfer contents to a slow cooker.
- Add remaining ingredients except cilantro to the slow cooker and stir well. Cover and cook on low 7–8 hours, stirring occasionally if possible.
- Serve hot.