Cheryl’s Slow Cooker Chili
Mamaroneck, New York

The Story:
This recipe originated from experimenting with several chili recipes I had collected from friends and family over the years.  Whenever my kids and their partners are in town, they always want me to make my "slow cooker chili" for them.  Since two of them are vegetarians, I have been making it with "Impossible Meat.”  It also freezes well, so it can be made ahead!  I call it our family's comfort food when we get to gather around the table together. 

Who am I?
Bolton Landing on Lake George is my happy place. We are fortunate to have a family home on the lake and getaway as much as we can. I love hiking, kayaking, swimming and just relaxing by the water.  It brings me so much peace and grounds me when life is stressful.  Yoga has also done this for me.  I started practicing with Laurie 8 years ago at the SAPC club. She has taught me so much about yoga and about myself.  I enjoy both gentle flow yoga and restorative.  They each have their benefits for my mind and body.  I am so grateful for Laurie and our entire community of yogis!  I live in Mamaroneck, NY, right around the corner from Laurie.

Slow Cooker Chili
Ingredients:

  • 4 lbs ground beef or Impossible/Beyond meat (or ground turkey)

  • 2 cans kidney beans (drained, rinsed)

  • 1 can black beans (drained, rinsed)

  • 1 can pink beans (drained, rinsed) 

  • 2 (14.5 oz) cans diced tomatoes (do not drain)

  • 2 (8 oz) cans tomato sauce

  • 2 medium onions (chopped)

  • 1 green and 1 red pepper (or 1 bag Trader Joe’s frozen peppers)

  • 2 cloves garlic (minced)

  • 2 tablespoons chili powder - more or less as you like! 

  • 2 teaspoons salt

  • 1 teaspoon pepper

Options:   Canned corn or chopped celery (3-4 stalks)

Toppings:  Shredded Cheddar Cheese, avocado, guac, sour cream or greek yogurt.  

Directions:  In a skillet, cook beef over medium heat until no longer pink or brown Impossible/Beyond meat. Transfer to a slow cooker.  Add the rest of the ingredients.  Cover and cook on low for 8-10 hours or on high for 4 hours.  Garnish individual servings with cheese, etc.  Serve with rice, noodles or your favorite tortilla chips!