Kick Ass {HEALTHY} Slow Cook Chili

Posted by on Feb 25, 2015 in BeachBody, Exercise, Krystal, Nutrition

Kick Ass {HEALTHY} Slow Cook Chili

It has been COLD in Texas the past few days (go ahead northern states, you can laugh at our .025 of snow lol) — but this southern blood has been nuzzled with my heating blanket since Sunday night! :)

There is just something about a big pot of chili that warms the spirit and belly… so I started making my own healthy, 21 day fix approved chili recipe! If you have no clue what the 21 Day Fix is, no worries — its just a simplified nutrition plan that’s based on portion control/moderation vs. counting dreadful calories all day everyday – who has time for that??

My kids were IN LOVE with this chili, I omitted the jalapeños so it wouldn’t be too spicy and my HUSBAND (so crazy saying that now) loved it so much he ate it last night, for lunch and then for dinner again! My first meal as a wifey didn’t bomb – whew!

So here is the recipe:

  • 3 tablespoons coconut oil
  • 1 red onion, chopped
  • 1 medium red bell pepper, diced
  • 3 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean (93%) ground beef — or use ground turkey/ground chicken
  • Himalayan salt to taste
  • 1 (28-ounce) can roasted diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained (optional)


— Heat oil in a large frying pan over medium heat. Add the onions, garlic and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

— Add the chili powder and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

— Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

— OPTIONAL STEP: Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and/or plain greek yogurt.

1 serving = 2 cups!


ENJOY! XO – Krys

chili pic


  1. I cannot wait to try this. I make a similar recipe that includes fresh cilantro but I never thought about using the coconut oil. Maybe this weekend!

    • Its delicious!!! I bet topped with cilantro would be awesome too! I will do that next time! :) Let me know what you think! <3

  2. I am in process of making this now! I am so excited for supper tonight. Thanks for sharing!:)

    • How was it??

  3. What is the container breakdown per serving for this?


  4. What color containers do you count for your chili?

  5. what is the container count per serving

  6. what is the container breakdown per serving?

  7. What color containers do you count per serving?

  8. Hi can I have the container breakdown and serving size of this please?

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