Updated: Feb 24, 2021
During this time of year, I love a nice warm dinner. Chili is so easy to make in bulk, leave some in the refrigerator, and freeze the rest for later. It warms the insides on bone chilling days. While this recipe is easy to make in a crock pot, it does take patience. If you don't like an ingredient, just swap it out for another vegetable. If your vegetarian, skip the meat and add more vegetables.
Due to the beans in the recipe, it does have some carbohydrates. They are more complex and take more work for the body to digest, This expenditure of energy helps use up the blood sugar from eating it. I recommend adding a green on the side of your chili, like steamed broccoli leaves, a turnip pesto chili topping, or a side salad. The fiber in the greens also helps to regulate digestion of the food and in waste elimination that aids in weight loss and blood sugar reduction.
When I cook this recipe, I spread it out overnight at least. I let time do some of the cooking. I think of it as a relaxed cooking routine of just throwing the ingredients a bit at a time.
- 1 cup pinto beans
- 1 cup black beans
- 1 cup kidney beans
- 1 yellow onion chopped
- 3 tbsp. minced garlic
- 1 lbs. ground beef or venison
- 1 lbs. ground sausage with venison if possible
- 20 black olives
- 2 red peppers roasted
- 1 cup of taco seasoning
- 1/2 tsp red pepper flakes
Place the beans in the crock pot covered by at least an inch in water to soak overnight covered with the lid, with no power.
The next morning, start the beans up on high heat.
Rinse and place the sweet peppers on a parchment lined baking sheet at 400 degrees for 20 min.
Rotate the peppers 1/4 on the baking sheet and resume cooking for 20 min.
Brown the onions with a tablespoon of olive oil if you are doing a vegetarian version.
Add the garlic and sauté.
Add the meat and lightly brown it before adding it to the crock pot.
Slice up the cooled sweet peppers and stir into the crock pot.
Stir in the taco seasoning and red pepper flakes.
Drop the heat down to low on the crock pot after 5-6 hours and leave it on low for another 12 hours, even longer for a better flavor.
My favorite ingredient in this recipe is the roasted sweet peppers. They are full of immunity boosting properties. Boosting your body's immunity is definitely a bonus with COVID19 and other winter ailments. It has even more benefits...
- as great source of vitamin C which boost the immune system.
- like being good for eye health due to high vitamin A and beta-carotene.
- and the same vitamin A supports white blood cell growth.
- supporting skin cell growth and wound healing.
- of being full of many more healthy vitamins, like B-6 and minerals, like iron.
- because it contains anti-inflammatory properties from the vitamin C which aid in prevention of many illnesses like diabetes and cancer.
Source: "Red Pepper: Health Benefits, Nutrition, and Uses"
Nourish by WebMD
This crock pot recipe may not have the added benefit of warming up the house. The matching cornbread replacement recipe will do that. It will be coming out in my diabetic friendly recipe book coming out soon. Meanwhile, I hope you enjoy this recipe! Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.