Chop-Free Chili

Chop-Free Chili
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Fast-Fix Slow-Cooker Cookbook. Recipe Credit: . Photo Credit: Thigpen Photography.
Loaded with meat, vegetables, and beans, chili is a one-pot meal that is easy to prepare, budget-friendly, and deliciously comforting. As the name implies, this chop-free chili requires very little prep work. Toss everything in the slow cooker in the morning, and come home to a hearty, comforting bowl of chili that takes less than 10 minutes of work to prepare. This dish is even better the next day, so save some leftovers for tomorrow's lunch!
  • Prep time
    10 min
  • Cook time
    7 hr
  • Servings
    7 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 300

  • Total Fat 11g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 630mg
  • Total Carbohydrate 26g
    • Dietary Fiber 8.5g
    • Total Sugars 9g
  • Protein 26g
  • Potassium 250mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 2 Lean meat, 1 Fat



  • nonstick cooking spray
  • lean ground beef
    12 oz
  • sweet Italian turkey breakfast sausage links (casings removed)
    3 1/2 oz
  • no-salt-added pinto or kidney beans (rinsed and drained)
    1 (15-oz) can
  • frozen pepper stir-fry
    8 oz
  • no-salt-added stewed tomatoes
    2 (14.5-oz) cans
  • sugar
    2 tsp
  • chili powder
    1 tbsp
  • cumin (divided)
    1 tbsp
  • reduced-fat shredded cheddar or Mexican-style cheese
    1/2 cup


  1. Lightly coat a 3 1/2- to 4-quart slow cooker with cooking spray.

  2. Lightly coat a large skillet with cooking spray and place over medium-high heat until hot. Brown the beef and sausage for about 2 minutes, stirring frequently.

  3. Place the meat in the slow cooker along with the beans, pepper stir-fry, tomatoes, sugar, chili powder, and 2 teaspoons cumin. Cover and cook on high for 3 1/2 hours or on low for 7 hours.

  4. Stir in the remaining ingredients. Cover and let stand on low for 15 minutes to absorb flavors. Flavor improves overnight.