Weeknight Chili

Serves 6 • Cooking Time 6 to 8 hours on Low or 4 to 6 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Chili is a slow-cooker favorite, but coming up with a recipe that was both healthy and easy to prepare was a bit of a challenge. We microwaved the aromatics with a blend of chili powder, cumin, and oregano and a little oil to bloom the spices, which eliminated the need for any prep time spent on the stovetop. As for the beef, for this leaner take on classic ground beef chili we turned to 93 percent lean ground beef, which we found stayed moist during cooking without producing an oil slick on the surface of the finished chili. Microwaving the beef made it firm enough to break into coarse crumbles that didn’t turn grainy during cooking. The addition of crushed tomatoes brought thickening power and rich tomatoey flavor to our beefy chili. Adding two cans of black beans made the chili feel hearty and satisfying without any additional meat. Serve with your favorite chili garnishes. See the sidebar that follows the recipe.

1

pound 93 percent lean ground beef

2

onions, chopped fine

2

red or green bell peppers, stemmed, seeded, and cut into ½-inch pieces

6

garlic cloves, minced

2

tablespoons chili powder

1

tablespoon ground cumin

2

teaspoons canola oil

1½

teaspoons minced canned chipotle chile in adobo sauce

1

teaspoon dried oregano

2

(28-ounce) cans crushed tomatoes

2

(15-ounce) cans black beans, rinsed

Salt and pepper

4

scallions, sliced thin

1

tablespoon packed brown sugar

1. Microwave ground beef in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes; transfer to slow cooker, breaking up any large pieces of beef. Microwave onions, bell peppers, garlic, chili powder, cumin, oil, chipotle, and oregano in bowl, stirring occasionally, until vegetables are softened, 5 to 7 minutes; transfer to slow cooker.

2. Stir tomatoes, beans, and ½ teaspoon salt into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 4 to 6 hours on high.

3. Break up any remaining large pieces of beef with spoon. Stir in scallions and sugar and season with salt and pepper to taste. Serve.

Per 2-cup serving:
Cal 340
Fat 8g
Sat Fat 2.5g
Chol 50mg
Carb 42g
Protein 26g
Fiber 11g
Sodium 1000mg
*To reduce sodium level to 580mg, use no-salt-added tomatoes and low-sodium beans.