Clean out the veggie drawer and the pantry with this delightful slow cooker recipe for chili. Use the ingredients exactly as we lay them out or use whatever you have on hand. As long as the spices stay the same, you can't go wrong!
15½ozcrushed tomatoes in puree
1jalapenoseeded and minced
1carrotspeeled and diced
½winter squashpeeled, seeded, and diced
15ozpinto beansrinsed and drained
In a large skillet over medium-high heat, heat the olive oil and cook the onion and garlic about 1 minute. Add the ground beef and cook until the meat is browned.
Place the meat and onion in slow-cooker and add the tomatoes, spices, water, jalapeno, green pepper, carrot, squash, sweet potato and celery. Stir to combine. Cover and cook on low for 3½ hours.
Uncover and add the beans, corn, and salt. Stir to combine. Recover and cook another 3½ hours until all the vegetables are tender.
Top with your favorite chili toppings. I'm partial to avocado with this version.