We had some friends over last weekend for the Seahawks game, and the weather finally cooled off enough to justify making my favorite chili to share with everyone. This mild crockpot chili recipe is a crowd-pleaser.
“Chili is not so much a food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind.”~Margaret Cousins
It’s an Easy Recipe to Adjust
I usually make my mild crockpot chili recipe with a 12-oz bottle of IPA beer. It adds a really unique flavor that people just can’t get enough of. But, if I’m trying to cut back on sugar and grains, I’ll swap in some beef bone broth in place of the beer. Still delicious!
Another preference is to chop up some fresh tomatoes instead of using canned diced tomatoes. Typically, I only go to the extra effort if I have some garden-fresh tomatoes. If I have to go to the store, I’ll just opt for the ease of canned.
It’s a Mild Crockpot Chili Recipe for Those Who Can’t Handle the Heat
A lot people I love are just not fans of spicy foods. It’s nice to be able to whip this chili up and confidently assure them that it’s not spicy. Of course, if I’m just making it for myself and Hubs, I always have the option to throw in a little cayenne or some chilis to spice it up!
It’s Great for Meal Prep
This recipe seriously makes so much freaking chili.
When the weather starts getting colder, I tend to make a batch every couple of weeks. If I make it on Sunday, Hubs and I can both have it for lunch all week long. It also freezes well to just have on hand for those days you don’t feel like cooking.
I’m not gonna lie, I’m a little obsessed with this mild crockpot chili recipe. I make it all the time in the fall and winter. Hope you love it as much as I do! (Scroll down for the recipe).
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