Beef Crockpot Chili will have your tummy saying “yes” to this easy to prep meal. Toss these ingredients together, let simmer and fall in love! (Gluten free)
Tis’ the season for soups!
Beware, there might be a ton of soup recipes coming at you in the coming months. I love soup. They are so super easy and delicious at the same time. Now, adding it all into a crock pot and letting it do all the work? Hecks yeah.
Right now ground beef is about all I can handle. I haven’t been able to stomach the idea of a beef burger or a steak.
Ironically, back into my tween days I couldn’t stomach the thought of it then either. I actually didn’t eat my first steak until I met my husband, I was eighteen. Crazy huh. So perhaps ground beef is where I’ll stay in my beef adventures. We’ll see.
I have some serious but exciting news. When I say I’ve been through every test known to the medical industry, I mean it. I have been poked, prodded, and every organ has been scrutinized. That’s when I began to give up and took matters and my health into my own hands. Hence the creation of Veggie Balance after a year of tiresome research and food test trials. You can read my entire journey here.
There is one test I refused for multiple years to get. The dreaded colonoscopy and upper GI.
It was the final test to confirm it was indeed severe IBS that I am plagued with. Well, it’s done. I am happy to say my body is ‘normal’. It is finally and officially confirmed I have severe Irritable Bowel Syndrome. Where does that leave me at though?
Well, at first I was frustrated to have the realization that I will be living with this for the rest of my life. Kind of stupid I know, I’ve been dealing with this for the past 6 years already.
That’s when I realized if it wasn’t for every single hurdle that had happened I wouldn’t be where I am at today. I don’t think I would be as happy, content or grateful with everyday I am given on this earth.
Actually, I know I wouldn’t be. I have found absolute peace with my condition and a love for my life. I know I never would of taken up running.
Feeling the pure thrill to gain that extra mile and blowing my PR’s out of the water never would of been experienced. I never would of thrown myself into the health and food industry, reading medical journals and finding something I really truly love reading and teaching about.
Without my personal struggle and years of asking myself ‘what is wrong with me’ I would not be where I am at today. That’s how we grow though, through our struggles.
I like most people plagued with a chronic illness, I’ve taught myself to be strong and just deal with what I’ve been dealt. Of course my bad days happen, I’m human.
I am fortunate to be able to control about 80% of my illness with diet and exercise whereas I know there are other illnesses out there that are not so fortunate.
I still have flare ups, additional to achy joints and random pains all throughout my body, but that is the body I’ve been given. I’ve decided very early on I will not take medicine for it.
Personally I feel that opens another box of worms to deal with. No, I am taking my body as is. God created it this way for a reason. Even with the ‘imperfections’ of it, it is perfect.
So wow that was long winded but I wanted to share my journey. I’m extremely open about my health and frankly always will be. I think it is important to stress I’m not perfect nor will I ever be, perfect is boring.
Let’s get talking about this chili. I use to make this variation of chili all. of. the. time.
When I went vegetarian I took a spin off of it with the Quinoa Vegetarian Chili. It has the perfect amount of heat mixed in with a smoky flavor. It is the diggity bomb.
I play up with the ingredients here and there just depending on what I have on hand. This week it was leftover green beans and green pepper. Enjoy!
Beef Crockpot Chili
Yield: 8 servings
Prep Time: 20 min
Cook Time: 420 min
Total Time: 440 min
- 1 pound cooked grass-fed ground beef
- 1 (15 ounce) can of White Northern Beans
- 1 cup green pepper, chopped
- 1 cup green beans, chopped
- 2 medium yellow onion, chopped (approx 2 1/2 cups)
- 3 (15 ounce) cans of diced tomatoes
- 2 Tablespoons minced garlic
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Pinch of Salt and Pepper to Taste
- Throw everything into the crock pot on low for 5-7 hours. Stir occasionally
- Even better the next day.