I first met Camille when she became one of our SassyScoops.com gals. I was instantly impressed with how well she managed work life and home life, juggling a job, two kids and crazy Sassy nights as a single mom. (I also envied her fabulously flat stomach and strong legs after seeing her in action wakeboarding on Utah Lake for a SassyScoops review.) Newly married, Camille is still “making it work”—and doing it better than ever! You can read all about her over at Make It Work Mom.
Camille was a past guest on Mad Libs Monday. Check out her recipe below for delicious crock pot chili. (With today’s weather—snow and all—we might have to make this tonight!
Up here in Rexburg, it seems the winters start in September, and extend into August every year. So there’s a pretty good chance that any day is a day worthy of chili! Aside from the fact that it’s so easy to make, it’s so good for you! Because it’s only fresh vegetables and beans, you’re looking at about 220 calories a serving, 6 grams of fat, 21 grams of carbs, and 17 grams of protein! It’s definitely a guilt-free meal (until you turn it into a Navajo Taco), and completely justifiable to follow up with a cupcake or a treat you recently found on Pinterest!
Printable recipe for Camille’s crock pot chili below.
- 2 lbs ground beef, cooked and drained
- 1 (29-oz) can tomato sauce
- 1 (29-oz) can kidney beans with liquid
- 1 (29-oz) can pinto beans with liquid
- 1 medium onion, chopped
- 2 green chilis, diced (your preference of spiciness)
- 1 rib of celery, diced
- 7-8 medium tomatoes, chopped
- 2 tsp cumin powder
- 3 T chili powder
- 2 tsp salt
- 1 tsp black pepper
- 2 cups water
- Pour all ingredients into a slow cooker and cook on low for 7-8 hrs or until the juices reduce down to the consistency you prefer.
You also need to check out Camille’s recipe for Indian Navajo (Choctaw) tacos, the perfect accompaniment to her crock pot chili! Mmmmm….
Previous Slow Cooker Anyday recipes: