Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

A super yummy chunky style chili made in the crock pot. I throw this in my crock after dinner, and I have a healthy, filling lunch to take to work with me the next day! Makes a huge batch (it fills up my 6qt crock), and a heaping serving clocks in around 250 calories, so you can enjoy a slice of crusty french bread with it and not feel guilty! YUM. *To make ahead and store in the freezer, just place chopped veggies and meat into a freezer safe container. When you're ready to put it together, throw the frozen veggies and meat into the crock, add the canned ingredients and the seasoning packet.

Ingredients Nutrition

  • 3 (15 ounce) canschili style diced tomatoes, with liquid
  • 1 (15 ounce) can pinto beans, drained (I used "ranch Style" brand)
  • 1 (15 ounce) can black beans, drained (no salt added if you can find it)
  • 1 (4 ounce) candiced jalapenos, with liquid
  • 3 stalks medium celery ribs, chopped
  • 1 medium yellow onion, chopped
  • 2 medium sweet red peppers, chopped (bell peppers)
  • 1 (1 1/4 ounce) packet chili seasoning mix
  • 1 lb fajita seasoned skirt steak, chopped, with juice


  1. Add all canned items and seasoning mix to a large crock pot (5-6qt).
  2. Chop all vegetables and add them to crock.
  3. Chop Meat into slightly larger than bite sized pieces (it will shrink slightly during cooking).
  4. Add meat with fajita seasoned juices from the package, if any, to crock.
  5. Mix well and heat on low for 8-10 hours for on high for 4-5 hours.