NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup Canned kidney beans

0.5 cup Tomato puree

0.5 cup Canned diced tomatoes

0.5 cup Diced yellow onion

0.5 cup Diced green bell pepper

1 clove Garlic

1 tbsp Chili powder

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.

• 2

  Transfer the cooked beef to the slow cooker basin.

• 3

  Add the diced onion, diced green bell pepper, minced garlic, kidney beans, tomato puree, and diced tomatoes to the slow cooker.

• 4

  Stir in the chili powder, ground cumin, smoked paprika, sea salt, and black pepper until all ingredients are well combined.

• 5

  Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to meld and the vegetables to soften.

• 6

  Stir well before serving and enjoy hot in a bowl, optionally garnished with fresh cilantro or a squeeze of lime.