Cooking Tip 101: Taste your food! Last Sunday I made this Simple Slow Cooker Chili to have for lunches throughout the week. I wasn’t feeling particularly hungry while making it so I didn’t bother to taste it. BIG MISTAKE. Ty ended up eating the chili before I did so I asked him how it tasted. “Well…. It doesn’t really taste like chili.” DOH! I instantly remembered that I didn’t add ANY spices, not even chili powder! Basically it was like meat sauce with beans added to it. Oops!
What I love about chili (when you’ve added ALL of the ingredients to it) is that it keeps really well. Especially in the fall, this makes for a really easy lunch that you can just pop in the microwave to reheat. It’s full of protein and veggies so I feel full all the way until dinner. It’s also super versatile. Add it on top of a sweet potato, stuff it inside of a green pepper, or eat a big bowl of it with a dollop of guacamole and a sprinkling of shredded cheese!
- 1 lb ground beef (454 g): $2.99
- 1 (15 oz) can black beans (425 g): $1.25
- 1 (10 oz) can diced tomatoes and green chilies (283 g): $.83
- 2 (6 oz) cans tomato paste (170 g): $.78
- 2 cups water: FREE!
- 6 cloves garlic, minced (18 g): $.12
- 1 large onion, chopped (150 g): $.23
- 3 medium carrots, chopped (183 g): $.26
- 2 cups spinach, chopped (60 g): $.59
- 2 tbsp taco seasoning (15 g): $.12
- 1 tbsp chili powder (8 g): $.06
- salt, to taste
- Brown ground beef. Add to slow cooker.
- In same pan, lightly cook minced garlic and chopped onion. Add to slow cooker.
- Add rest of ingredients, except spinach, to slow cooker.
- Cook on high for 4 hours or low for 6 hours.
- 10 minutes before serving, stir in chopped spinach and let sit until slightly wilted.
- Serve with desired toppings.
- This makes great leftovers for lunch! I prep the chili on Sunday and separate it into individual two cup containers to easily enjoy throughout the week.
- Total Servings: 5 | Total Cost: $7.26 | Cost per Serving: $1.45
Related Post: Veggie Packed Spaghetti Squash & Meat Ragu
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