Friday, July 17, 2015

Slow Cooker Burrito Style Chili

I love Mexican food. 
It's my weakness.
What I miss most are the tortilla chips and 
the soft flour tortillas.
This chili gives me the Mexican burrito flavors
without the tortilla,
but it's really yummy 
especially when you add some avocado
and a few plantain chips to replace the tortilla chips.

Slow Cooker Burrito Style Chili 

1 lb grass fed ground beef
1 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
1 tblsp coconut oil
1 organic green bell pepper (chopped)
1 organic yellow onion (chopped)
2 cloves garlic (minced)
2 - 14oz cans organic pinto beans (drained)
2 - 14oz cans organic black beans (drained)
4oz can sliced black olives (drained)
4 oz can diced green chilies 
2 - 15oz organic diced tomatoes
2 tblsp arrowroot or potato starch (optional)

Saute onions, bell pepper and garlic in large skillet with coconut oil until peppers are soft and onions are translucent. Remove from pan and add to slow cooker. In the same pan brown the ground beef with the chili powder, cumin and salt. When browned, add to slow cooker. Add remaining items to slow cooker and stir to combine. Cover and cook on low 8 -10 hours. If you prefer a thicker chili, add 2 tblsp of arrowroot starch to 1/3 cup of water until dissolved and add to slow cooker and stir until thickened.


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