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As the school year kicks into high gear, parents often find themselves juggling homework, extracurricular activities, and the ever-pressing need to provide nourishing meals that satisfy the whole family. For those busy days, a comforting and hearty dish like chili can be a lifesaver. Not only is chili a warm and filling meal, but it also packs a punch when it comes to nutrition, making it an ideal choice for both kids and adults alike.

Slow Cooker School Lunch Chili

Get ready for busy school days with the comforting School Day Sizzlin' Chili recipe! This hearty one-pot meal is perfect for families, combining nutritious ingredients like ground turkey or beef, beans, colorful bell peppers, and zesty spices. It's not only delicious but also packed with protein and fiber to keep everyone energized. Easy to make and customize, this chili will quickly become a family favorite that satisfies both kids and adults alike. Enjoy a warm, nourishing meal that brings everyone together!
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

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

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

1 can (28 oz) diced tomatoes (with their juices)

1 can (6 oz) tomato paste

1 cup vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Shredded cheese (for topping)

Sliced green onions (for garnish)

Instructions
 

Brown the Meat: In a large skillet over medium heat, brown the ground turkey or beef, breaking it apart with a wooden spoon as it cooks. Ensure that it is fully cooked with no pink remaining, approximately 5-7 minutes. Once done, drain any excess fat and transfer the cooked meat to your slow cooker.

    Add the Vegetables and Beans: Into the slow cooker with the meat, add the diced onion, minced garlic, and both the red and green bell peppers. Follow this with the drained kidney beans, black beans, diced tomatoes (including the juices), tomato paste, and vegetable broth.

      Season the Chili: Now, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and freshly cracked black pepper. Mix all the ingredients thoroughly using a large spoon until evenly combined.

        Slow Cook: Cover the slow cooker with its lid, then cook on the low setting for 6-8 hours or on high for 3-4 hours, allowing all the flavors to meld together beautifully.

          Taste and Adjust: After cooking, taste your chili and adjust the seasoning if necessary by adding a little more salt, pepper, or spices according to your preference.

            Serve: Ladle the hot chili into bowls, generously topping each serving with shredded cheese and a sprinkle of sliced green onions for an extra burst of flavor and a pop of color.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | serves 6

                - Presentation Tips: For added visual appeal, consider serving the chili in brightly colored bowls and accompany it with some warm cornbread or tortilla chips on the side. A dollop of sour cream can also elevate the dish!