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Bee's Beef Chili

We've been enjoying our Fools Spring out here in Colorado, but the weather is about to turn once again. What better to prep for chilly weather than a crockpot full of chili! You're going to love my gluten-free, spicy chili recipe:


  • 2 lbs. organic beef

  • 1 (15 oz.) can pinto beans

  • 1 (15 oz.) can black beans

  • 1 (15 oz.) can kidney beans

  • 1 yellow onion (diced)

  • 5 cloves garlic (minced)

  • 3 tbsp chili powder

  • 2 tbsp cumin

  • 2 tbsp garlic powder

  • 1 tbsp dried parsley

  • .5 cup jalapenos

  • 1 sweet potato (diced)

  • salt

  • pepper

  • 1 tbsp olive oil

  • 2 (14.5 oz.) cans Trader Joe's Organic Diced & Fire Roasted Tomatoes & Green Chiles

  • scallions (chopped)

  • shredded cheese

  • sour cream

  • tortilla chips

The Process

  • add olive oil to pan on medium heat then add ground beef, onion, garlic, & salt/pepper to taste

  • once beef is browned, dump mixture from the pan into your 6qt crockpot

  • rinse kidney, pinto, & black beans then stir into crockpot

  • mix in diced sweet potato, jalapenos, & Trader Joe's Organic Diced & Fire Roasted Tomatoes & Green Chiles

  • stir in all seasonings: chili powder, garlic powder, parsley, cumin, salt/pepper (to taste)

  • add water up to the fill line of the crockpot

  • cook on low for 8 hrs.

  • after 8 hours, scoop yourself a bowl, let cool, & top with sour cream, scallions, cheese, tortilla chips, & more jalapenos!

Pro Tips

  • Personally, I go with Westbrae Natural for my beans - they're organic & have no added salt, so you do not have to worry about all of the extra sodium that typically comes with canned beans

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