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SIMPLE CROCKPOT CHILI RECIPE || Kerry's Kitchen

On the 1st episode of Kerry’s Kitchen, we are making my go-to fall/winter crockpot meal- A TRADITIONAL CHILI! In today’s video, I talk about an easy way to incorporate some veggies to your dish that are in your fridge to make it more nutrient dense. Hope you enjoy!
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RECIPE:
Ingredients-
1/2 Tablespoon olive oil
1 pounds lean ground beef
1/2 medium red or yellow onion, peeled and diced
2 cloves of garlic, minced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) cans tomato sauce
1 (15 ounce) cans diced tomatoes
1 (4 ounce) can chopped green chiles
1 Tablespoons chili powder
1/2 Tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)

Instructions-
1. Heat oil in a large saute pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain and discard the excess fat/grease. Then transfer the beef into the bottom of a slow cooker. (Or transfer the stovetop-safe bowl back into the slow cooker.)
2. Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
3. Serve warm, with desired toppings.
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