Lunchtime Chili (Serves 2-3) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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I prep this the night before and take it in a mini crock pot to work. It cooks all morning and makes my officemates jealous, and then I have fresh, delicious chili at lunchtime! One pot makes 2-3 lunches for me. Ingredients:
1/4 lb lean ground beef, turkey or 1/4 lb sausage |
1/4 teaspoon red pepper flakes |
1/4 cup diced onion |
1 garlic clove, minced |
1 (15 ounce) can diced tomatoes (use no-sodium-added) |
1 (15 ounce) can pinto beans (use no-sodium-added) |
0.5 (4 ounce) can tomato paste |
1 -2 cup nonfat beef broth (i use homemade vegetable stock) or 1 -2 cup vegetable broth (i use homemade vegetable stock) |
1/4 cup frozen corn |
1 teaspoon chili powder |
1/4 teaspoon cayenne pepper (optional) |
1 pinch cumin |
salt and pepper, to taste |
Directions:
1. 1. Line a mini crock pot with a Reynolds Slow-Cooker liner.
2. 2. Cook ground beef in a medium skillet. Once cooked, put ground beef in crock pot. Retain the drippings in the skillet. If there are no drippings, add a tsp or so of oil.
3. 3. Return the skillet to medium-high heat. Add red pepper flakes and cook about 30 seconds. Stir in onion, and cook 3 minutes, stirring occasionally. Reduce heat to medium, add garlic, and cook another minute or so. Make sure that the garlic does not overcook.
4. 4. Add onion mixture to crock pot, along with all remaining ingredients.
5. 5. If you are transporting the chili to work or elsewhere: Gather up the crock pot liner and gently press most of the air out. Tie it shut with a rubber band or hair tie. This will keep it from leaking in transit.
6. 6. Cook on low all day, or on high at least 4 hours.
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