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Feeling Chili? Learn How To Prepare This Comforting Dish In Minutes.

Who can say no to chili? As the weather begins to get colder, chili is one of my favorite hearty dishes to prepare. It's a slow-cooker family favorite. I borrowed lots of inspiration from the recipe listed on Betty Crocker, and then put my own little spin on it. After coming home from a long day of work last night, I was beyond thrilled to whip up a batch of this chili with some Tortilla scoops (they're those adorable little cups). Yum!


- 2 lbs lean ground beef or ground turkey (I used turkey - you really can't tell the difference at the end).

- 1 large onion, chopped (1 cup)

- 2 cloves garlic, finely chopped

- 1 can diced tomatoes (I used 1 can of Pomi tomato puree. I like my sauce base smooth).

- 1 can chili beans with the sauce, undrained.

- 1 can of tomato sauce

- 2 tablespoons chili powder

- 1 1/2 teaspoons ground cumin

- 1 small pack of chicken or vegetable bouillon

- 2 tablespoons ketchup

- 1/2 teaspoon salt

- 1/2 teaspoon pepper


1). In a 12 inch skillet, cook beef or turkey and chopped onion over medium heat for 8 to 10 minutes, stirring occasionally until beef or turkey is brown; drain (if you use turkey, you really won't have to drain much). Add garlic. Prep time takes about 20 minutes. I would do all this in the morning.

2). Then in your slow cooker, mix beef or turkey, onion and remaining ingredients. Cover and cook on low for 6-8 hours. You can leave the slow cooker on when you're out and about, then you will come home to a fabulous meal ready for you.

3). Sprinkle with shredded sharp cheddar and add a dollop of non-fat greek yoghurt. I love pairing this with my tortilla cups. My mom loves cornbread with it. Anything goes!




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