Wellness Wednesday: Crockpot Chili

  December 27, 2017

Hey guys! It’s Wellness Wednesday and this week we are bringing to you a really versatile recipe that you can throw together in the morning, and eat it the moment you get home! (After the gym, of course!) The crockpot is like the greatest invention ever, right?

There is no “SET” recipe when it comes to Crockpot Chili. You can add in or take out many different components depending on preferences and tastes and its almost guaranteed you aren’t going to mess it up! So don’t be scared! Literally throw everything in there that you have, minus the kitchen sink, and IT WILL BE GOOD! And remember, Chili is always better the next day so don’t be afraid of leftovers! Meal prep it for the rest of the week! (And if you have an overabundance or just get tired of it, throw it in some freezer ziplocks and toss it in the freezer for later!)


1-2lb Meat of your choice (Ground Beef, Bison, Turkey, Chicken, Italian Sausage)
1 Onion, finely chopped
1-2 Bell Peppers (Green, Red, Yellow, Orange, Whatever you like!)
2-3 Cans of Beans (Kidney, Chili, Black, Tri-Blend, Whatever you like or have in the cabinet!)
1-2 medium Sweet Potatoes or 1 Butternut Squash (If you have them, they aren’t ESSENTIAL but they do make it REALLY good! Give it a try for something new if you never have before!)
1-2 cans diced tomatoes (Roughly 16 oz of tomato)
2 Cups Tomato Juice OR broth/stock (Again, depending on what you have or what you prefer. Some like chili a more soupy consistency whereas some like their chili very thick and hearty)
3 Cloves Garlic, Minced
1 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Mustard Powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Seasonings can also be altered according to your tastes. Like HOT chili? Throw a jalapeño or two in there to spicy things up! Or if you don’t have any jalapeños just add extra chili powder! Word of precaution, you can always add more but you can’t take it out, so start light and taste test if you aren’t sure how spicy you may like it!


Brown ground beef in a skillet first. While this is cooking you can go ahead and chop and prep all your vegetables and other ingredients you have available.

Dump everything into the crockpot including the meat when finished, add seasoning and spices and stir well.

Cook on low 4-6 hours or high 2-3 hours and ENJOY.

(Also, some people prefer their chili thicker, if this is you, cook your chili down a bit longer or add less stock to give it that thicker consistency! If you prefer your Chili more like soup, add more tomato juice, stock or water while cooking!)

*Chili Mac is also a fun variation to this recipe and a kid-friendly option! Throw your elbow noodles in uncooked towards the end of cooking time and let them cook along with the chili or cook your noodles al dente and serve chili over noodles! (Careful not to put uncooked noodles in too early though, as they will turn to mush if you don’t watch out!)

Hope you all have a wonderful week and weekend! And be on the lookout for our new program available very soon, River 2 River Nutrition!
-Team R2R

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