Crouching Tiger, Hidden Veggies Slow cooker Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 oz Cream Cheese 3 tbsp Chili powder 2 tbsp Onion powder 1 tsp Oregano, ground 1 tbsp Paprika 3 clove Garlic 1 can (6 oz) Tomato Paste 1.50 cup Goya Dark Red Kidney Beans 2 serving (Veg) chilli pepper 1/2 1 tsp Cumin powder 2 cup Tomato Sauce, Hunts Sauce 2 serving 1 Med. Green Bell Pepper 16 oz 93% Lean Ground Beef
Carefully remove seeds and chop ALL peppers (careful with those chili peppers!) and place into blender or food processor. Puree until there are no chunks left. Pour mixture into slow cooker.
Here is where you can get creative. I have added pureed carrots, zucchini, squash, you name it. I suggest using non-starchy vegetables. But have fun. You can literally puree just about any veggie to add to this chili!
In a skillet, brown your ground beef with the garlic. Drain well and throw it in the slow cooker. Don't literally throw it, it's hot! Just be careful, ok?!
Rinse and drain the beans and put those suckers in the slow cooker too.
Now you can add in the tomato sauce and the tomato paste and all of the spices to everything else in the slow cooker! Give that pot a stir and make sure everything blends in really well together. Now tuck into the middle of the pot the 4 oz of cream cheese. Set it to high and leave it the heck alone for one hour.
After that hour, give it a stir. Cream cheese should be melted and blending in nicely. Turn the slow-cooker to low and let it cook for about 4 hours. The longer you let it slow cook the better.
Divide evenly into 6 bowls. Top with cheese, sour cream, whatever you want but we're on a diet so take it easy on the toppings! Can also be served over rice or elbow macaroni, just watch your calories.
PRO TIP: My family loves spicy food,so this chili is spicy! You've been warned! Adjust it for your taste. Leave out the chilli peppers if you really want a mild flavor with the recipe as is. This is just one of those fun recipes you can tweak to your liking. I would love to hear what you added/pureed in the comments.
Serving Size: Divide evenly into 6 bowls
Here is where you can get creative. I have added pureed carrots, zucchini, squash, you name it. I suggest using non-starchy vegetables. But have fun. You can literally puree just about any veggie to add to this chili!
In a skillet, brown your ground beef with the garlic. Drain well and throw it in the slow cooker. Don't literally throw it, it's hot! Just be careful, ok?!
Rinse and drain the beans and put those suckers in the slow cooker too.
Now you can add in the tomato sauce and the tomato paste and all of the spices to everything else in the slow cooker! Give that pot a stir and make sure everything blends in really well together. Now tuck into the middle of the pot the 4 oz of cream cheese. Set it to high and leave it the heck alone for one hour.
After that hour, give it a stir. Cream cheese should be melted and blending in nicely. Turn the slow-cooker to low and let it cook for about 4 hours. The longer you let it slow cook the better.
Divide evenly into 6 bowls. Top with cheese, sour cream, whatever you want but we're on a diet so take it easy on the toppings! Can also be served over rice or elbow macaroni, just watch your calories.
PRO TIP: My family loves spicy food,so this chili is spicy! You've been warned! Adjust it for your taste. Leave out the chilli peppers if you really want a mild flavor with the recipe as is. This is just one of those fun recipes you can tweak to your liking. I would love to hear what you added/pureed in the comments.
Serving Size: Divide evenly into 6 bowls
Nutritional Info Amount Per Serving
- Calories: 318.5
- Total Fat: 12.4 g
- Cholesterol: 64.0 mg
- Sodium: 1,102.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 8.8 g
- Protein: 23.4 g
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