NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup canned kidney beans

0.5 cup tomato puree

0.5 cup diced tomatoes

0.5 cup yellow onion

0.5 cup green bell pepper

0 tsp extra virgin olive oil

1 clove garlic

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the ground beef to the skillet and cook until browned, breaking it up with a spatula, then drain any excess fat.

• 3

  Add the diced onion, green bell pepper, and minced garlic to the skillet and sauté for 4 minutes until the vegetables are softened.

• 4

  Transfer the beef and vegetable mixture into the slow cooker.

• 5

  Add the kidney beans, tomato puree, diced tomatoes, chili powder, cumin, smoked paprika, sea salt, black pepper, and water to the slow cooker.

• 6

  Stir all ingredients until well combined, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

• 7

  Ladle the thick chili into a bowl and serve while hot.