VeggieBalance

Beef Crockpot Chili

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 crockpot and letting it do all the work? Heckkks 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
 
Prep time
Cook time
Total time
 
Serves: 8 servings
Ingredients
  • 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 (apprx 2½ 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
  • ½ teaspoon paprika
  • Pinch of Salt and Pepper to Taste
Instructions
  1. Throw everything into the crockpot on low for 5-7 hours. Stir occasionally
  2. Even better the next day.
Notes
Weight Watchers Points Plus: 6 points per serving
Nutrition Information
Serving size: 1 serving (apprx 1½ cups) Calories: 251 Fat: 11 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 4 g Sodium: 471 mg Fiber: 5 g Protein: 19 g Cholesterol: 50 mg

 

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3 thoughts on “Beef Crockpot Chili

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