Clean Eating Slow Cooker (or Instant Pot) Chili Recipe

A Healthy and Easy Clean Eating Slow Cooker (or Instant Pot) Chili Recipe!

Clean eating is basically about trying to eat minimally-processed, whole foods made with natural ingredients. You don’t have to be “eating clean” all of the time in order to appreciate a healthier recipe though! You’ll love this delicious Clean Eating Slow Cooker Chili recipe!

This hearty recipe is only 7 Weight Watchers Freestyle Points too! Check out all of our Weight Watchers recipes with points calculations!

I used a pound of stew meat for the recipe this time because it was one of the cheaper options at the time. Easy to chop up too since it is already in smaller pieces! It works out fine to use a cheaper cut of beef with a slow cooker recipe like this one.

By the way, this Zyliss stir-fry spatula is my favorite to use with any skillet cooking. It is always the utensil I reach for first!

Once the meat is seared and the spices are toasted, it is time to add all of the ingredients into a 4-qt. slow cooker. According to this cookbook, written by a registered dietitian nutritionist and Cordon Bleu chef, rinsing canned beans reduces sodium by 41% and removes much of the hard-to-digest natural sugars from the beans.

Instant Pot Instructions:

On the Saute setting, cook meat in olive oil for 4 minutes, stirring frequently.  Then add remaining ingredients not used as toppings, and cook on bean/chili setting, or if using another pressure cooker, cook for 30 minutes at high pressure.  Use Natural Pressure Release for 10 minutes, the Quick Pressure Release.

I love topping the chili with fresh, chopped tomatoes and green onions. You can also add plain Greek yogurt, as a healthy substitute for sour cream. Hope you enjoy it too!

This recipe is from the cookbook Clean Eating for Busy Families, by Michelle Dudash, R.D.

More of Our Favorite Chili Recipes:

• Cream Cheese Chicken Chili
• Creamy White Chili
• BBQ Turkey Chili
• Winter Time Chili
• 10 Can Chili
• Chicken & Black Bean Chili
• Southwest Chicken Chili

Clean Eating Slow Cooker (or Instant Pot) Chili Recipe

One of the best things about this chili recipe is that you do minimal prep, then let it cook in a slow cooker! Just cook up the meat and throw all of the ingredients into the Crock-Pot. Easy peasy.

5 / 5 ( 4 Reviews )

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

• 2 teaspoons expeller-pressed grapeseed oil or organic virgin coconut oil
• 1 pound bottom or eye-of-round beef cut into 1/4-inch cubes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• 2 tablespoons water
• 1 ½ cups yellow onion diced (about 1 small onion)
• 14.5 ounce can crushed tomatoes
• 15.5 ounce can red kidney beans
• ¼ cup organic beef broth
• 3 garlic cloves minced
• 1 teaspoon lime juice
• ¼ teaspoon dried oregano

Toppings:

• chopped fresh tomato green onions, diced avocado, plain Greek yogurt

Instructions

Slow Cooker Instructions:

• Heat oil in a large skillet over high heat. Once the oil is hot, add the beef, salt, and pepper, and brown for 4 minutes, reducing heat if needed. Sprinkle in the chili powder, cumin, and paprika for the last 20 seconds of cooking. Add the 2 tablespoons of water to the skillet and scrape up any browned bits.
• Add the skillet contents and remaining ingredients (except the toppings) to a slow cooker. Cover and cook in low for 5 to 6 hours, until onions and beef are tender.
• Serve hot, with desired toppings. Store leftovers in refrigerator for up to 4 days.

Instant Pot Instructions:

• On the Saute setting, cook meat in olive oil for 4 minutes, stirring frequently. Then add remaining ingredients not used as toppings, and cook on bean/chili setting, or if using another pressure cooker, cook for 30 minutes at high pressure. Use Natural Pressure Release for 10 minutes, the Quick Pressure Release.

To Freeze:

• Heat oil in a large skillet over high heat. Once the oil is hot, add the beef, salt, and pepper, and brown for 4 minutes, reducing heat if needed. Sprinkle in the chili powder, cumin, and paprika for the last 20 seconds of cooking. Add the 2 tablespoons of water to the skillet and scrape up any browned bits.
• Once meat has slightly cooled, add to freezer bag. Add diced onions, crushed tomatoes, rinsed and drained kidney beans, and minced garlic cloves). Remove as much air as possible, seal, and lay flat to freeze.

TO PREPARE AFTER FREEZING:

• Thaw ingredients in bag just enough to place them in a slow cooker.
• Add remaining ingredients (beef broth, lime juice, and oregano) to slow cooker.
• Cover and cook on low for 5-6 hours, until onions and beef are tender.

Recipe Notes

Weight Watchers Freestyle Points: 7

Nutrition

Calories: 470kcal | Carbohydrates: 33g | Protein: 29g | Fat: 26g | Sodium: 909mg | Fiber: 10g | Sugar: 9g