Slow Cooker Beef Chili with Lime Crema
1 lb. ground sirloin (or turkey)
1/2 tsp. salt
¼ tsp. pepper
1 yellow onion – diced
1 diced sweet pepper – orange, red or yellow
1 cup corn kernels – fresh or frozen
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes
1 14-oz can crushed tomatoes
2 tbsps. minced chipotle peppers in adobo
1-oz package Simply Organic Mild Chili Seasoning Mix
2 cups beef broth – low sodium
12 oz. bottle of beer (or more chicken broth)
1 cup plain low fat yogurt (or Greek yogurt)
zest and juice of one lime
salt and pepper to taste
An easy and flavorful slow cooker beef chili with a zesty lime crema for serving. This delicious recipe was originally created for the Muir Glen Chili Roundup by Liz DellaCroce | The Lemon Bowl.
Preparation & Directions
Pre-heat a skillet to medium-high heat and spray with cooking spray. Add ground sirloin, salt and pepper to pan and break down the beef into bite-sized pieces using a wooden spoon. Cook until nicely browned, 8-10 minutes. Remove from pan and place in the bottom of a slow cooker.
- Add all remaining ingredients with the exception of the Lime Crema to the slow cooker (onion through beer).Cook on High for 4 Hours or Low for 8 Hours.
While the chili is cooking, make the Lime Crema (recipe below) by combining all ingredients in a small bowl. Refrigerate until you are ready to serve the chili.
Serve with a dollop of Lime Crema, cilantro and scallions.