YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef and Bean Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato base with aromatic spices for a deeply comforting and savory bowl.
INGREDIENTS
3 oz ground beef 93% lean
0.25 cup kidney beans
0.5 cup crushed tomatoes
0.25 cup yellow onion
0.25 cup green bell pepper
1 clove garlic
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp plain nonfat greek yogurt
1 tbsp fresh cilantro
PREPARATION
In a skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat.
Transfer the cooked beef to the slow cooker insert.
Add the kidney beans, crushed tomatoes, diced onion, diced bell pepper, and minced garlic to the slow cooker.
Stir in the chili powder, ground cumin, sea salt, and black pepper until the mixture is well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to meld.
Ladle the hot chili into a bowl and top with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.