Making Chili Fast and Easy In A Slow-Cooker
This is one of my favorite quick and healthy recipes. While you can make this on a stove top if you prefer, the slow-cooker allows you to simply dump the ingredients in, set it for the time you want, and then go on about your business (sleeping, working, etc.) for several hours until the chili is ready.
What You’ll Need For The Chili
- 2lbs of ground or “stew” lean meat (beef, chicken, turkey, bison, etc.)
- 1 can of black beans
- 1 can of kidney beans
- ½ cup of organic brown rice
- 1 cup sliced mushrooms
- 1 cup water
- 3 cups V8 or similar vegetable juice
Spices and Flavors:
- Chili Powder 2 tablespoons – Up to you how much
- 1 tsp of each:
- Oregano, Basil, Sage, and Thyme. Or just use an Italian seasoning mix.
- Optional: 1 tablespoon minced garlic.
- 20 oz canned pineapples.
I highly recommend using a slow-cooker aka crock-pot with an automatic shut-off for convenience. It is quite literally the best kitchen device you can ever own. Here are some good options if you don’t already own one:
How To Make The Crazy Quick Crockpot Chili Recipe
- Add ground lean meat to slow cooker, separate with a fork, and add seasonings. (Don’t worry about chopping up too much, you can separate it easier after cooking)
- Add in ½ cup of dry organic brown rice.
- Add in 1 cup of water or as much as desired.
- Open and drain canned beans, add to mix.
- Add in a cup of pre-sliced mushrooms as well as any other desired vegetables from a bag.
- Add in various spices and garlic to taste.
- Mix in up to 3-4 cups of V8 or similar vegetable juice and stir. Alternative: 1 28oz can of diced tomatoes.
- Cook on high for 3-4 hours or low for 6-8 hours.
- When finished, taste and add additional spices if desired. You can add 20 oz canned diced pineapples to really kick up the flavor.
By: Derek Doepker