Crockpot Chili

There's a reason chili shows up the second the temperature drops in Connecticut. It's warm, filling, and — done right — packed with the kind of protein that helps you bounce back from a hard week of training.

This one checks every box: one crockpot, almost no babysitting, and dinner that's ready when you walk in the door. Brown the beef, load the pot, and walk away for eight hours.

Why you'll love it

It's the definition of set-it-and-forget-it. It makes six servings, so it's built for feeding the family, prepping a few days of lunches, or having something real ready after class instead of grabbing whatever's fastest.

Ingredients

• 2 lb lean ground beef
• 2 green bell peppers, diced
• 1 large onion, diced
• 1 (15 oz) can dark red kidney beans
• 1 (15 oz) can seasoned black beans
• 1 (15 oz) can diced tomatoes
• 1 (46 oz) can 100% tomato juice
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp ground pepper
• To top: plain Greek yogurt, shredded cheese, scallions

Instructions

1. Brown the ground beef over medium heat.
2. Add the browned beef, spices, diced pepper and onion, beans (do not drain), diced tomatoes, and tomato juice to the crockpot.
3. Cover and cook on low for 8 hours.
4. Serve with your favorite toppings.

Tips & Variations

Leaving the bean liquid in helps thicken the chili as it cooks. Swap in ground turkey to lighten it up, or add a diced jalapeño if you want more heat. The Greek yogurt on top is a sneaky way to add creaminess (and a little extra protein) in place of sour cream.

Nutrition

Serves 6 · roughly 42g protein per serving.

Fuel that matches your training

Big-batch, high-protein cooking like this is one of the easiest wins for staying consistent. Want a plan tailored to your goals? Take a look at our nutrition coaching, or book an intro session if you're new to Hook'd.