10 MIN PREP · DUMP + GO · ONE POT · MEAL-PREP FRIENDLY
Tailgates. Game day. Meal prep. Freezer meals. Or dinner when you’ve got approximately seven minutes of executive function left.
YOU NEED
- 1½ lbs ground beef or ground turkey
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 large can crushed tomatoes
- 1 can diced tomatoes with green chiles
- 1 small can tomato paste
- 1 cup beef broth
- 1 packet chili seasoning
- 1 cup frozen diced onion
- 1 cup frozen diced bell peppers
DO THIS
1. LINE THE SLOW COOKER.
Optional—but you’ll thank us later when you’re not scrubbing your slow cooker in the sink
2. ADD EVERYTHING.
Break the raw ground meat into small pieces as you add it.
3. STIR.
4. COOK:
HIGH: 3–4 hours
or
LOW: 6–8 hours
Stir once during cooking if you remember. Break up any remaining meat.
DONE.
Cheese, sour cream, scallions, jalapeños, avocado, corn chips—all optional. Put toppings on the table and let everybody deal with their own bowl.
ADHD TIP: LINE THE CROCKPOT
Before anything goes in, add a disposable slow-cooker liner.
When dinner is over, leftovers go in containers, the liner comes out, and you’ve eliminated the baked-on chili situation waiting in the sink.
→ SEE THE SLOW COOKER LINERS WE USE
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FOOD SAFETY NOTE: Ground beef should be cooked to 160°F; ground turkey or chicken to 165°F.
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