If you’re not keen on chunky-style chili but want to add in extra nutrients, try shredding them rather than chopping. My favorite part of our crock-pot chili is the added sweetness from the brown sugar, cinnamon, and corn.
Although crock-pot chili is relatively healthy, keep an eye out for excessive sodium lurking in the canned ingredients. Here in the northeast, we’re expecting snow and below-freezing temperatures the rest of the week. If you have a picky eater in your family, shredding vegetables is a great way to disguise them, as they often melt right into the dish!


Recently I had a cup of traditional chili at a covered-dish luncheon and was surprised at how bland it tasted in comparison. When possible, opt for low-sodium beans, and be sure to rinse them thoroughly to remove excess sodium. In my spare time, I love to create something new from something old, embark on home decorating and renovation projects, try out new recipes, and attempt to garden.
This recipe relies more on beans and vegetables and is very light on meat, which is quite different from traditional recipes. When choosing diced tomatoes and canned corn, look for no-sodium added or low-sodium varieties.


I also add a variety of vegetables to the crock-pot chili–this is a good way to use up extra veggies on hand as well as add in loads of anti-oxidants.



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