Is there anything better than a yummy chili that you can microwave the next day and not have to cook?! I don’t think so. Mr. Jones and I have been cooking chili every Sunday for months trying to perfect a recipe and we finally got it down. I love Mondays now that I don’t have to cook- seriously, we just re-heat this chili in our Sharp microwave drawer for lunch and dinner and it’s even more delicious than the day before!
INGREDIENTS //
2 lbs ground beef (I do one beed, one turkey so it’s healthier!)
3 peppers
1 sweet onion
3 cans diced tomatoes
2 cans black beans
2 cans tomato sauce
1 small can of Rotel
Trader Joe’s roasted corn (or 2 cans of corn)
2 Limes
Trader Joe’s chili lime seasoning
Trader Joe’s chili seasoning blend (or chili seasoning packet)
Salt
Pepper
Optional: goat cheese, avocado
DIRECTIONS //
Chop onion and peppers into small pieces. Place in a sauté pan and cook until browned.
Cook ground meat.
In a crock pot, add frozen corn, beans, Rotel, drained diced tomatoes, tomato sauce, peppers, onions, and ground meat.
Add the juice of one small lime to the crock pot along with approximately 1 tb chili lime seasoning, 2 tb chili seasoning, salt and pepper to taste.
Mix and cover crock pot. Cook on low for 4-6 hours.
Serve with goat cheese, lime, and avocado. Enjoy!
Reheating is simple in the Sharp microwave drawer with the sensor reheat setting. It does all of the guess work for you and heats your chili to the perfect temperature. It’s always better the next day, right?! Tag me on Instagram stories if you try it!
Xo,
Haley
