Mexican Style Chili (crockpot meal)

Name: Mexican Style Chili (crockpot meal)
Cuisine: Mexican, Latin American, TexMex, American
Ingredients: 1 bell pepper (diced); 1 white onion (diced); garlic (finely diced); 1 can chickpeas; 1 can pinto beans; 2 cans black beans; Canned corn; crushed tomatoes; 1 roma tomato (diced); 1 tbsp tomato paste; 2 cups vegetable broth; Impossible spicy ground sausage; cumin; chili powder; garlic powder; onion powder; dried oregano; paprika; sugar; salt to taste; pepper to taste; lemon or lime juice; fresh cilantro; fresh parsley

1 step

This is my favorite chili recipe I created on my own! I make it almost every week now and it’s amazing served with rice or eaten as a dip with sour cream. 😍

Updated at: Thu, 17 Aug 2023 03:39:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories142.6 kcal (7%)

Total Fat2.6 g (4%)

Carbs22.7 g (9%)

Sugars2.7 g (3%)

Protein8.3 g (17%)

Sodium592.8 mg (30%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sauté onions, pepper, and garlic for 5 minutes or until soft. Add your pinto beans, one can of black beans, (other can comes in later) and chickpeas to the crockpot. Drain about half of your crushed tomato liquid (if necessary). Next, stir in your tomato paste and sugar into the can. Mash up your extra can of black beans in a separate bowl until it’s partially puréed. Add vegetable broth, beans and your can of tomatoes into the crockpot. Add in all your spices to the crockpot. (Garlic, onion, cumin, chili, paprika, oregano, salt, and pepper) Cook on low for 8 hours, or high for 4 hours When there’s one hour left before the crockpot is done cooking, add in cooked sausage and drained corn. Once the 8 or 4 hours is up, add in your fresh chopped parsley, cilantro, and lime/lemon juice! Then, serve. 😇❤️