Healthy Harvest Chili (Crock-Pot) (2024)

• ▢ 3 cloves garlic minced
• ▢ 2 small onion (300g) diced
• ▢ 1 lb. 93/7 lean ground beef
• ▢ 2 bell peppers (400g) diced
• ▢ 2 large carrots (170g) sliced
• ▢ 3 celery stalks (190g) diced
• ▢ 1 medium sweet potato (250g) cubed
• ▢ 2 cups beef broth (480ml)
• ▢ 1 14 oz can diced tomatoes in juices
• ▢ 1 8 oz can tomato sauce
• ▢ 3 Tbsp chili powder
• ▢ 1 Tbsp cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp cinnamon
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper

• Spray a large skillet with cooking spray. Add olive oil (if desired – I found I didn’t need to), minced garlic and onion. Cook on medium-high heat, continually stirring, until onions start to brown – about 3 minutes, then transfer to slow cooker.

• Return skillet to medium-high, add beef and cook stirring occasionally until beef has browned.

• Drain most of the fat from the beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you’d prefer). Pour browned beef into slow cooker.

• Add the peppers, carrots, celery and sweet potato. Add the beef broth, diced tomatoes, tomato sauce, and all the spices. Stir to combine.

• Cover with lid and cook on low heat for 4-5 hours.

To Cook in Instant Pot:just set instant pot to saute setting, add beef and cook for about 5 minutes, crumble up, then cook for another couple of minutes until brown. Take beef out, then saute onions as well. Add the rest of the ingredients, close lid and seal vent, then adjust setting to high pressure for 15 minutes. Once cooking is complete, let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

To Cook on Stove top: Brown the onion, brown the beef, add the other ingredients then simmer 2 – 3 hours over low heat.