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Saweet Heat Chili


1 lb ground beef or turkey

1 large onion, diced

1 large red bell pepper, diced

2 cans, light kidney beans, rinsed and drained

1 can organic fire roasted diced tomatoes

½ cup tomato sauce

5 tbsp NJS Saweet Heat

1 ½ tbsp chili powder

1 tbsp NJS Missing Link Spice rub

½ tbsp paprika

1 tsp cumim

salt /pepper olive oil


  1. Heat skillet over medium heat, and add olive oil to the pan. Add onion and saute until translucent for 5-7 minutes. Season with a dash of salt and pepper.

  2. Add the beef/turkey to the pan and brown until cooked through making sure to break up meat while stirring. Add a dash more salt and pepper, then add the red pepper and cook for 3-4 minutes, then remove from heat

  3. Place the two cans of beans and the tomatoes into the slow cooker and add the ½ cup of tomato sauce and all the spices…the chili powder, cumin, paprika, Missing link and stir to combine

  4. Add the meat/onion/pepper mixture to the slow cooker and combine set to low and forget about it for 8 hours 

  5. Season with salt/pepper and chili powder to taste


These are great to use for leftovers... Stuffed peppers, Chili and cheese egg omelette,  stuffed zucchini the possibilities are endless