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To appreciate the full flavor and nutritional benefits of Cozy Classroom Chili, it's essential to understand its core components. Each ingredient plays a vital role, contributing not just to taste but also to the overall healthiness of the dish.

Slow Cooker School Lunch Ideas Chili

Discover the ultimate comfort food with Cozy Classroom Chili! This hearty recipe is perfect for busy lives, offering a nutritious meal packed with protein from lean meats and fiber-rich beans. With vibrant vegetables and a blend of spices, this chili is bursting with flavor. Whether you’re prepping for the week or hosting friends, follow our simple guide for preparation and serving ideas, making every bowl a warm embrace. Enjoy a delicious meal that supports healthy living!
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

2 cups low-sodium vegetable or chicken broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions
 

Brown the Meat: In a large skillet set over medium heat, add the ground turkey or beef. Cook until it's browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Once browned, drain any excess fat and transfer the meat to the slow cooker.

    Sauté Aromatics: In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until they are softened and fragrant. Then, add the minced garlic and cook for an additional minute. Transfer this mixture to the slow cooker with the meat.

      Combine the Ingredients: To the slow cooker, add the rinsed black beans, kidney beans, diced tomatoes (including their juices), and the vegetable or chicken broth. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and pepper. Stir everything together thoroughly until well combined.

        Cook: Secure the lid on the slow cooker, and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when it has thickened and the flavors have melded beautifully together.

          Serve: Once cooking is complete, give the chili a good stir and taste to adjust seasoning if needed. Serve it hot in generous bowls, garnished with your choice of shredded cheese, a dollop of sour cream, chopped green onions, or a side of crispy tortilla chips for added crunch.

            Pack for Lunch: Allow any leftovers to cool before dividing the chili into lunch containers. This makes for a delicious and nutritious school lunch option! Just reheat as needed throughout the week.

              Prep Time, Total Time, Servings

                15 minutes | 6-8 hours | 6 servings

                  Presentation Tips: For a delightful touch, serve the chili with a sprinkle of fresh herbs or a lime wedge on the side to brighten up the flavors.