slow cooker hidden liver chili mac (Edit recipe)

ericatangeman

97 recipes
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15 followers

liver is the real MVP. it may not be the world's tastiest food, so hiding it in a delicious soup is the way to go!

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PREP TIME

15 minutes

COOK TIME

4 hours

INGREDIENTS

Serves: 8-10

Ingredients

20 oz Frozen Bell Pepper and Onion Blend
1 Zucchini, diced
1 Yellow Squash, diced
1 lb Ground Turkey, or ground meat of choice
1 lb Beef Liver - US Wellness Meats, ground up
1.5 Tbsp Chili Powder
1 Tbsp Smoked Paprika
0.5 Tbsp dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 Redmond Real Salt, to taste
1 Black Pepper, to taste
6 oz Tomato Paste
15 oz Fire-Roasted, Muir Glen brand Diced Tomatoes
30 oz Black Beans, drained & rinsed
4 - 6 cup Bone Broth
8 oz Chickpea Pasta, or any legume-based pasta
4 - 8 oz Pepper Jack Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large skillet, saute onion, peppers, zucchini, & squash.
cook for 6-8 minutes. (if using a lot of veggies, may need to do it in batches)
transfer veggies to crockpot, then add meat to pan & brown.
while cooking the meat, add all seasonings & mix well.
mix in tomato paste with meat.
transfer cooked meat to crockpot along with remaining ingredients, except the pasta & cheese.
stir chili well, then place slow cooker on high heat for 3-4 hours (or on low for 6-8 hours).
taste & adjust seasonings as needed.
with 20-30 minutes left, add pasta.
stir in half the cheese just before serving & use the rest for serving.
store chili in an air-tight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	655
Fat:	9 g
Carbohydrates:	82 g
Protein:	57 g
Cholesterol:	176 g
Sodium:	457 mg
Fiber:	20 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.