Now that my son is home from college for the summer (yay!) I am trying to cook dinner on a more regular basis. Managing my work schedule is one challenge, but finding recipes that are easy, at least relatively healthy, and that will satisfy his carnivore taste buds is even harder. Last weekend I was going to make chili for Sunday dinner, but then I saw this recipe for Honey Cashew Chicken on Angela’s weekly meal planning post, and decided to make that instead. I still wanted to have chili, so I decided to try to adapt my usual chili recipe for the crockpot for an easy weeknight dinner.
I pretty much made up this recipe as I went along, but it turned out really well. Not only did my husband have a second helping, he ate leftovers the next night and my son took a serving for lunch at work!
Crockpot Chili With Beans Ingredients
- 1 pound lean ground beef
- 1/2 onion, diced
- 1 15.5 oz. can kidney beans, rinsed and drained
- 1 16 oz. jar Newman’s Own Mild Chunky salsa
- 1 28 oz. can crushed tomatoes
- 2 Tbsp chili powder
- 1 tsp cumin
- brown ground beef and onion, drain
- add beef/onion mixture and all other ingredients to crockpot and stir until well blended
- cook on low setting for 6-8 hours
I prepared the recipe the night before, stored the crockpot dish in refrigerator over night, and set it up just before I left for work in the morning. When I got home, all I had to do was make a batch of Jiffy cornbread muffins and dinner was ready!
Do you use your crockpot in the summer?