Be sure to keep the chili covered as it cooks and only give it a stir once in a while. The condensation that builds up on the inside of the lid with thin the chili, so it’s not super thick. That said, the final consistency is on the thicker side, but you can thin it by adding a few splashes of water or vegetable broth if you prefer a thinner consistency.

If you prefer to make this in your slow cooker, you can! Combine everything but the lime juice and cilantro in the slow cooker, stir, and cook it on low for a couple of hours. Add the lime juice and cilantro before serving it.

Toppings ideas: Crushed tortilla chips, shredded cheese, sliced green onions, sour cream, guacamole, diced avocado – these are a few I like!

Storage: Leftover chili will keep in an airtight container for three to four days in the refrigerator. Or, you can freeze it for several months. It will thicken when it’s cold, so add a splash or so of water when you warm it up.