I’ve never really been a Crock-Pot kind of gal.  I’ve always LOVED the idea of having a hot meal ready for me when I got home from work, but never took the time to find any recipes to try out.  Well, it just so happens that last week I had some extra time and I got to play around with a few chili recipes.  Here’s my favorite mix of 6 different recipes to what I think is the perfect balance of meat, beans, veggies, & heat.  Enjoy!

Gluten-Free Crockpot Chili

A perfect blend of meat, veggies, & heat!

Serves: 6

Ingredients:

• 2 tbsp. olive oil
• 1 sweet onion, diced & divided
• 1 tbsp. minced garlic
• 1 pound lean ground beef or ground turkey
• 1 red bell pepper, seeded & diced
• 2 jalapeños, diced and divided
• 1/4 cup chili powder
• 2 tbsp. cumin
• 3 tbsp. tomato paste
• 1 large whole can tomatoes with juice, quartered
• 2 cans kidney or pinto beans with liquid
• 2 cups water
• 2 tbsp. cilantro, chopped
• salt & pepper to taste
• Garnish: green onion, chopped cilantro, shredded Manchego (optional)

Directions:

Heat olive oil in large pan with 1/2 onion mixture, garlic, 1/2 bell pepper and 1/2 jalapeño. Cook until tender, about 5 minutes. Add meat and brown. When meat has browned, add desired salt & pepper, and the remaining onion, bell pepper, and jalapeño. Stir together and cook for additional 5 minutes.

Add mixture to Crock-Pot. Turn on high and add beans, water, spices, tomatoes, tomato paste, and cilantro. Stir together to blend well.

Let cook on high for 6-7 hours.

Notes:

Garnish with green onions, additional cilantro, and shredded Manchego if desired.