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5 Ingredient Game Day Chili is a simple, slow-cooker friendly recipe that’s frugal, hearty, delicious, and pleasing to everyone. See how easy it is to make!
Fall is one of my favorite times of year for so many reasons, but one reason (besides all the great food and the weather), is because it’s football season, sweater weather, and all that good stuff. 🙂 I grew up in a small house in a tiny town in SC and we didn’t have a lot of money, but we always had friends and family over at our home, and my dad always had different people over to watch football.
My dad had a deep love for football, and for watching it with friends and family, so it was only natural that my brother and I grew up to love it too. I’ll admit that I’m no expert on the game itself, but football season is still one of my favorite times of the year. I love sounds of the band’s music, to the whistles that blow during the game, to the cheering, and of course, I also love watching the game with my family. They typically have some sort of meat-based meal while I prefer a hearty plant-based dish. I don’t typically make a chili recipe but this year I thought I’d test out some recipes and today’s recipe is the easiest one I made that also turned out the best!
This recipe is full of protein, iron, fiber, vitamins, minerals, and antioxidants, not to mention such a great flavor. It’s really simple to throw together at the last minute and is high in iron, folate and other B vitamins, antioxidants, fiber, and plant-based protein. It’s also a good source of magnesium, potassium, calcium, and is low in fat and oil-free so it won’t tax your system too much.
This recipe would be great with a side baked potato if you want a more filling option or even over baked potatoes with any toppings you prefer (fresh cilantro, green bell pepper, and salsa are great ideas). However you choose to serve this recipe, it’s a great option for a low-budget, high-nutrition, filling meal. I hope you love it!
- 1 pound of brown lentils* or 2 (15-ounce) cans of your favorite beans (black, pinto, kidney, etc.) Choose no-salt-added or low-sodium beans if possible.
- 2 (15-ounce) cans of fire-roasted tomatoes (preferably low sodium)
- 1 small yellow onion, peeled and finely diced
- Spices: 1 tbsp. chili powder, 1 bay leaf, 1 tbsp. Dried oregano, and 1 tsp. Finely ground black pepper
- 6 cups of liquid (I suggest 4 cups of low-sodium vegetable broth and 2 cups of filtered water.)
- optional: 1 small diced green or red bell pepper can also be used
- Add all of the ingredients in the order listed to a large slow-cooker and stir with a spoon to mix everything together.
- Place the lid on the slow-cooker and let it cook on high setting for 6 hours.
- Remove lid and toss out the bay leaf after cooking, then place the lid back on and turn to keep warm just before serving and/or during serving.
- Serve with your favorite sides (see notes for suggestions).
*I don’t suggest using black or red lentils in replacement to brown lentils since red lentils will become especially thin in a slow-cooker chili and are very quick-cooking. Black lentils don’t break down as well during cooking and are best suited for serving on salads; they also have a unique flavor not best suited for chili recipes. Brown lentils work very well in a chili recipe where you need the texture to hold up, and they have an excellent earthy, savory flavor. All lentils, however, are great sources of iron, protein, fiber, and potassium, so feel free to experiment as you wish.
PIN FOR LATER!