Clean Eating Chili
This chili makes my heart sing. Okay, so maybe it makes my tummy sing. Same thing, right?
There is just something about chipotle and adobo that is so good that I can't get enough. The spicy, sweet, smoky flavor just makes everything ten times better.
I'm also a sucker for corn, so the addition of those yellow kernels of heaven may also have something to do with it.
I know some of you have been waiting a while for this recipe, so I won't hold you up any longer. Here you go, loves!
Prep time: 10 minutes
Cook time: 2-4 hours
Yield: 4 quarts
- 2 lbs. lean ground meat (turkey, beef, chicken, pork)
- 2 32 oz. cans plain crushed tomatoes
- 1 15 oz. can no salt added tomato sauce
- 3 T. tomato paste
- 1 can chipotles in adobo sauce
- 1 can cannellini beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 1 can southwestern style corn, drained
- 2 tsp. pink Himalayan salt
- 1/2 tsp. organic cane sugar
- 2 tsp. ground cumin
- 1 T. chili powder
- 2 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground cloves
- 2 T. Worcestershire sauce
- 1 tsp. dark amber agave nectar
- Brown ground meat in a skillet on medium heat. Meanwhile, open all canned products, drain corn, drain and rinse beans. Pour tomato products into Crockpot along with beans and corn.
- Take one chipotle pepper from can, cut off the top and squish out the seeds. Discard seeds, and mince pepper. Add the minced pepper and about 1 tsp. of the adobo sauce into Crockpot.
- Stir in all spices, including Worcestershire and agave nectar.
- When meat is thoroughly browned, add into Crockpot and stir all ingredients.
- Cook on LOW 2-4 hours.
- Store leftovers for up to one week.