The Musing Mama’s Simple Crock-pot Chili

Chili is not a complicated recipe, and most are so similar that posting my recipe seemed repetitive.  However, after my Instagram photo prompted more than one request for me to do just that, I decided it could not hurt.


32 oz. Vegetable Broth

Ground meat or meat replacement

1 can Red Kidney Beans (not drained)

28 oz. Diced Tomatoes (not drained)***

1 cup Rice

3/4 cup White Onion

Garlic Salt, Cayenne Pepper, Chili Powder and fresh squeezed orange juice to taste

*** I typically use canned organic tomatoes, and I do not drain them. The paste helps to thicken the chili. Fresh tomatoes work just as well for flavor and texture, but you may need to change the amount of broth, or add a thickener to make up for the thickness of the canned tomatoes.


Defrost meat or meat replacement

Sit broth on high until hot

Add meat or meat replacement to broth, along with seasonings,  and heat on high until meat is cooked.

Add beans and rice, leave on high until rice is cooked.

Add tomatoes.

**At this point, if the chili is still too thin for your liking, adding rice small amounts at a time until cooked, allows for a slow thickening to preference.  Remember also, that it will thicken the longer it cooks***

Add orange juice.  I use a satsuma (mandarin), slice it in half across the middle (rather than down) and squeeze just what I get from one good squeeze (probably just a tablespoon or two).

Leave for 3-4 hours on low.

Add onions, and allow 1-3 hours, depending on your schedule.

Serve with your favorite sides, and top with sour cream or cheese!

Easily serves 4-6 people.



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