Pack your slow cooker with super lean ground beef, parsnips, rutabaga, and turnips then walk away for a few hours to make this vegetable packed spicy beef chili.
I can’t resist a good chili recipe. This is because back in my serious weight loss Weight Watchers days, I could eat a bowl of chili for a handful of points and be satisfied for hours. Times haven’t changed and I still enjoy a pot of chili with or without beans for the same reasons I did back in the day – complete satisfaction and freedom from hunger for several hours.
With winter coming to a close and spring fast approaching, I decided to change up my usual chicken and bean chili to take advantage of winter root vegetables before spring veggies hit the market here in Seattle (though asparagus is already here!).
Beef and root vegetables are such a classic combination that it made sense to add extra lean ground beef to the pot with parsnips, rutabagas and turnips. The Instant Pot you see above is my absolutely most favorite kitchen appliance. It was affordable, user-friendly, and has replaced by slow cooker, rice cooker and pressure cooker. (If you want one there’s a link after the recipe information.)
Most often I use it to pressure cook, but the slow cooker feature is just as amazing. I browned the onions and beef in the same pot without having to take out a skillet (another feature I adore), and because I chose an extra lean beef, there was so little fat on the bottom of the pot there wasn’t a need to drain the fat off.
I’m in appliance love, can you tell?
This beef chili turned out every bit as hearty as my go-to chicken chili with beans, and Mr. Mike was more than happy that his bowl had ground beef instead of chicken. I must say, he is often exasperated with my chicken infatuation.
Before I leave you today, if you entered Sprout Living’s Giveaway thank you! The winner of their Epic Protein Powder, shaker and tote bag is Carly Williams. Congrats Carly, you’ll be receiving an email with further instructions! I know you’ll love their products!
Slow Cooker Chili with Beef and Root Vegetables Garnishments not included in the nutrition information are queso cheese, avocado and lime.
20 minPrep Time
6 minCook Time
26 minTotal Time
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 1/2 pounds extra lean ground beef
- 2 cups parsnips, cubed
- 2 cups rutabaga, cubed
- 2 cups turnip, cubed
- 1 cup roasted red peppers, chopped
- 15 ounces low sodium beef broth
- 29 ounces low sodium tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Garnishments not included in the nutrition information are queso cheese, avocado and lime.
- Heat the Instapot on the saute mode (normal) with olive oil. Add onions and cook for 3 - 5 minutes to soften. Alternatively, heat a large nonstick skillet over medium heat with olive oil and cook onions. Add ground beef to either the pan or the pot and cook for 8 - 10 minutes until cooked through, breaking up the meat periodically to keep from forming large chunks of meat.
- Add remaining ingredients and turn the Instapot or your slow cooker to slow cooker mode (normal) for 6 hours.
Garnishments not included in the nutrition information are queso cheese, avocado and lime.
Food energy: 168kcal
Weight Watchers Smart Points 5
Saturated fatty acids: 1.30g
Monounsaturated fatty acids: 1.91g
Polyunsaturated fatty acids: 0.56g
Total fat: 3.78g
Calories from fat: 34
Carbohydrate, by difference: 17.20g
Total dietary fiber: 4.60g
Total lipid (fat): 4.10g
Total sugars: 8.21g
FYI – if you’re interested in purchasing an Instant Pot, you can buy one by clicking on this Amazon link. affiliates program designed to provide a means for sites to earn advertising fees by advertising and linking to products. I only recommend products I use in my own kitchen.