Well as much as we don’t want to admit it, fall has arrived here in Vancouver. It’s getting chilly (not chili lol) so it’s the perfect time to for an easy cock pot chili recipe to be ready to go. There is nothing like a warm bowl of chili when you come home after long day out in the rain, but not all soups and child’s are created equally.
When eating canned soups and chili’s you want to watch for additives and preservatives, such as sodium levels. Many people just look at the nutrition label, see a low calorie count, and presume it’s good for them; however, many canned soups and chili’s are high in sodium, low in protein, and are not actually the best choice for a healthy meal.
The best part about this crock pot chili recipe is that it cooks itself! You can add whatever you like, make it as spicy as you like, and just leave it cooking away on the counter top all day. I prefer to make my own food because although it might seem easier sometimes to eat out of a can, you never really know what preservatives and additives are in them. This crock pot chili recipe makes a huge batch that you can enjoy and then freeze left overs for quick lunches and dinners on the go.
Ok enough rambling, here is the crock pot chili recipe:
Ingredients:
*Note when buying canned beans and sauces – choose low sodium or no salt added versions
Instructions:
What are some of the ways you like to enjoy your chili? I like to add a little bit of plain greek yogurt (pretend sour cream) on top and sliced avocado! This crock pot chili recipe is so healthy that you can enjoy it anytime without having to worry about it affecting your progress in the gym!
Looking for another great crock pot recipe? Check out this Slow Cooker Shredded Chicken Recipe for easy Mexican meals for the family.
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