Low-Fat Healthy Chili In Crock-Pot
A hearty, low-fat chili full of bold flavors from spices and vegetables, perfect for health-conscious gatherings or cozy family dinners in the crock-pot.
Ingredients
Instructions
- Trim the veal of all visible fat and cut into 1/2-inch cubes.
- Place the meat in the crock-pot and stir in the tomato paste to coat the meat completely.
- Add the chopped onions, diced bell peppers, crushed garlic cloves, chili powder, ground cumin, and dried oregano.
- Stir to blend all ingredients well.
- Cover and cook on low heat for 12 hours.
- When done, skim fat from the surface and discard.
- Serve the chili with rice, beans, or crackers.
Tips & Substitutions
For a leaner chili, use turkey or chicken instead of veal. If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper. To save time, use canned beans instead of cooking them from scratch. Also, consider adding chopped carrots or zucchini for added nutrition. This dish pairs beautifully with Cornbread-Sausage Stuffing With Apples for a hearty meal.
Serving Suggestions
Serve the chili with a side of rice, crusty bread, or crackers for a complete meal. Toppings like shredded cheese, sour cream, or chopped green onions can enhance the flavor. This chili also makes a great filling for burritos or tacos. For a comforting side, consider pairing it with Bean Crock-Pot Soup for a cozy dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in a microwave-safe bowl until heated through. You can also freeze the chili for up to 3 months; just thaw it overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Healthy Chili In Crock-Pot contains roughly 465 calories, with 23g protein, 80g carbohydrates, and 16g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (118% of the Daily Value), and calcium (100% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 33g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, you can easily make this chili vegetarian by substituting the veal with more beans or lentils. You might also want to add some chopped mushrooms for a meat-like texture. Adjust the spices to ensure the flavors are still robust and satisfying.
Can I use frozen vegetables in this recipe?
Absolutely! Frozen chopped onions and bell peppers work well in this chili. Just add them directly to the crock-pot without thawing, as they'll cook down during the long cooking time. This is a great way to save prep time and reduce waste.
How can I thicken the chili if it's too watery?
If your chili turns out too watery, you can thicken it by letting it cook uncovered for the last hour. Another option is to mash some of the beans against the side of the pot, which will help create a thicker texture. Cornmeal or masa harina can also be stirred in for additional thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).