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As parents, finding the perfect balance between nutritious meals and the limited time we have for meal preparation can often feel like an uphill battle. School lunches, in particular, present a unique challenge; you want to provide your children with wholesome, hearty meals that they will actually enjoy eating. Enter the Slow Cooker School Lunch Chili—a dish that not only delivers on flavor but is also a breeze to prepare, making it an ideal solution for busy families looking to streamline their meal prep.

Slow Cooker School Lunch Chili

Discover the ultimate solution for busy families with this Slow Cooker School Lunch Chili recipe! Packed with protein, fiber, and essential vitamins, this wholesome dish is customizable to suit any dietary preference, making it perfect for even the pickiest eaters. With an easy preparation process using your slow cooker, you can create a delicious and nutritious meal that keeps your kids fueled throughout their school day. Enjoy the rich flavors and comforting warmth of this classic dish!
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

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

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

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

1 can (28 oz) crushed tomatoes

1 cup corn (frozen or canned)

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for heat)

Salt and pepper to taste

1 cup chicken or vegetable broth

1 bell pepper (red or green), diced

1 tsp sugar (to balance acidity)

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

Instructions
 

In a skillet over medium heat, brown the ground turkey or beef until fully cooked. Drain excess fat and transfer to the slow cooker.

    Add the diced onion and minced garlic to the skillet. Sauté until onions are translucent, about 5 minutes, then add to the slow cooker.

      In the slow cooker, combine the kidney beans, black beans, pinto beans, crushed tomatoes, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.

        Pour in the chicken or vegetable broth, add the diced bell pepper, and sprinkle in the sugar to balance the acidity of the tomatoes.

          Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally if possible.

            Once cooked, taste and adjust seasoning as necessary. If you prefer a thicker chili, cook with the lid off for the last 30 minutes.

              Serve hot in bowls with your choice of toppings like shredded cheese, sour cream, green onions, or tortilla chips. Enjoy!

                Prep Time: 15 minutes | Total Time: 8 hours (including cooking) | Servings: 6-8