Cold weather means hot food - and chili is one of our favorite choices! Check out this low-carb version you can make in your crockpot, super easy to store and carry in your meal management bag.
Makes 16 servings.
2 1/2 lbs. Lean Ground Beef
1 Medium Red Onion – Chopped - Divided
4 Tbs. Minced Garlic
3 Large Ribs of Celery - Diced
Ã‚¼ Cup Jalapeno Slices
1 – 6 oz. Can Tomato Paste
1 – 14.5 oz. Can Tomatoes and green chilies
1 - 14.5 oz. Can Stewed Tomatoes with Mexican Seasoning
2 Tbs. Worcestershire Sauce
4 Tbs. Chili Powder
2 1/2 Tbs. Cumin – Mounded
2 tsp. Salt
1/2 tsp. Cayenne
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Oregano
1 tsp. Black Pepper
1 Bay Leaf
1. Heat slow cooker on low setting.
2. In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
3. Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
4. Stir until all ingredients are well combined. Cook on low 6-8 hours.
Macros Per Serving (1 cup):
Meal Prep Tip:
This chili freezes well, so consider freezing your meal prepped chili and placing the frozen meal in the middle slot of your meal management bag for extra cooling power.
Recipe & Image Courtesy of R. Pavich
If you liked this chili recipe, check out our recipe for Quinoa & Bean Slow Cooker Chili. Check out our guide to the Best Slow Cookers, and for even more healthy and delicious ways to fill your meal management bags, gym totes, gym backpacks, briefcases, and sports duffle bags, browse all of our Meal Prep Sundays recipes!