NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Ground beef

0.25 cup Kidney beans

0.5 cup Diced tomatoes

2 tbsp Tomato paste

0.5 cup Yellow onion

0.5 cup Green bell pepper

0 tsp Olive oil

1 clove Garlic

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

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

• 2

  Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.

• 3

  Stir in the diced onion, green bell pepper, and minced garlic, sautéing for about 4 minutes until the vegetables soften.

• 4

  Transfer the beef and vegetable mixture into the slow cooker insert.

• 5

  Add the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, sea salt, black pepper, and water.

• 6

  Stir all ingredients until well combined and the tomato paste is fully incorporated.

• 7

  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the smoky flavors to meld.

• 8

  Ladle the hot chili into bowls and serve immediately.