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This healthy delicious chili feeds a lot of people and is great for football parties. Cooked in a crock pot and even better if made the day before. Can also be prepped as a freezer meal.

1 lb ground beef

1 lb ground sausage, casing removed

1 onion, diced

1 red pepper, diced

1 green pepper, diced

1 tbsp olive oil

2 tsp taco seasoning

19 oz can dark red kidney beans, drained and rinsed

19 oz can red kidney beans, drained and rinsed

46 oz canned diced tomatoes with juice

15 oz can tomato sauce

4 oz can diced green chiles with juice

15.25 oz can corn, drained

1 cup beef broth

4 tsp chili powder

2 tsp paprika

1.50 tsp ground cumin

1.50 tsp ground coriander seed

1 tsp ground white pepper (you can use black pepper instead)

For Serving

rice

shredded cheddar

diced jalapenos

Heat oil in large skillet over med-hi heat. Add onions, pepper, and 1 tsp taco seasoning. Cook until softened (~5 min). Add cooked veggies to crockpot.

If doing as a freezer meal just add all ingredients to bag, lay flat and freeze.

Add ground meats and 1 tsp taco seasoning to large skillet, stirring and breaking up the meat until and browned (~6-7 min). Add browned meat to crock pot.

Add all remaining ingredients to crock pot and cook on low 4-5 hours. If from freezer cook on low 8 hours.

Serve over rice and topped shredded cheddar. I like to top it with diced jalapenos as well, for added spice.

Note: I like to cook this chili and then put it in the fridge overnight, leaving it in the crock pot insert. Then to reheat you just put the insert back into the crock pot and heat either on low for another couple hours or on high if you want it quicker.

Ingredients