YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef and Bean Chili
Lean ground beef and kidney beans slow-cooked in a rich, smoky tomato base for a bowl of comfort that is deeply savory.
INGREDIENTS
6 oz ground beef 93% lean
0.25 cup kidney beans
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup red bell pepper
0.25 tsp olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat and brown the ground beef while breaking it into small pieces with a wooden spoon.
Transfer the browned beef to the slow cooker basin and add the diced yellow onion, red bell pepper, and rinsed kidney beans.
Stir in the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper until the mixture is well combined.
Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours, allowing the beef to become tender and the sauce to thicken.
Once the cooking time is complete, stir the chili once more to incorporate the juices and serve hot in deep bowls.