Fall, football games, and bariatric friendly delicious, high protein chili‼ We love this easy chili recipe because it is hearty and made easy in the slow cooker with ground chicken, ground beef and sweet potatoes! Just throw all the ingredients into the slow cooker – no need to brown the ground meat or any of the other ingredients first. After the meat cooks, you then break it up with a wooden spoon – genius! Enjoy in confidence!
1 medium white onion, diced
3 cloves minced garlic
1 red bell pepper, diced
2 jalapeños, seeds removed
1 large sweet potato, 14 oz
1 lb 93% lean ground chicken
1 lb 95% lean ground beef
2 tsp smoked paprika
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground cumin
1/4 tsp red pepper flakes
1 (14 oz) can petite diced tomatoes
1 cup reduced sodium chicken broth
Chopped scallions, for garnish
8 oz diced avocado (from 2 small Haas)
4 oz goat cheese, 0% plain Greek yogurt or light sour cream (optional)
*Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
*Serve garnished with scallions and avocado on top.
Servings: 8, Size: 1 generous cup, 1 oz avocado
Protein: 25 grams
Carb: 20 grams
Fat: 12 grams
This is pretty spicy, the original recipe calls for 1/2 teaspoon crushed red pepper flakes plus two jalapeños. Consider cutting back on the red pepper flakes, or leaving it out altogether if you are not a fan. Top with diced avocado and just a little goat cheese (optional) which helps balance the heat. Sour cream or Greek yogurt would also work great! This makes a lot, leftovers can be frozen for future meals when you’re too busy to cook.