Low Sodium Slow Cooker Chili
The combination of pantry items and fresh from the produce aisle/garden/farmers market ingredients makes this flavorful chili both incredibly convenient, beautiful and low in sodium
Ingredients
- 1 lb. lean ground beef or ground turkey
- ½ teaspoon black pepper
- 1 ½ teaspoons Low Sodium Taco Seasoning
- 1 cup unsalted beef broth
- ½ cup brewed coffee
- 2 15 oz. cans no-salt added black beans, drained and rinsed
- 1 large diced red yellow, orange, or green bell pepper (Or, a combination of a variety of colors that equals 1 1/2 cups of diced pepper.)
- 1 medium red onion diced
- 1 can no-salt added diced tomatoes
- 1 cup whole grape or cherry tomatoes
- 2 teaspoons ground cumin
- 1 ½ teaspoons chili powder no-salt
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Sauté the beef in a large frying pan over medium heat, breaking into small pieces. Season with black pepper.
- When the meat is browned and fully cooked, pour off all but approximately 2 teaspoons grease. Add the Low Sodium Taco Seasoning, and stir over low heat for 1 minute. Remove from heat.
- Pour in a 1/4 cup of the beef broth and deglaze the pan, making sure to stir up all of the browned bits from the bottom.
- Place the seasoned meat, and all remaining ingredients in a 5-6 quart slow cooker. Stir well.
- Cover and cook on low heat for 8 hours.
- Garnish with cilantro and finely diced red or white onion.
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