NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

0.25 cup Kidney beans

1 cup Diced tomatoes

0.5 cup Tomato puree

0.5 cup Yellow onion

0.5 cup Green bell pepper

1 clove Garlic

0.25 tsp Olive oil

1 tbsp Chili powder

1 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the ground beef to the skillet and cook until thoroughly browned, breaking it into small crumbles with a wooden spoon to develop a deep flavor.

• 3

  Transfer the browned beef into the slow cooker basin, ensuring you include any flavorful juices from the pan.

• 4

  Add the diced yellow onion, green bell pepper, and minced garlic directly into the slow cooker.

• 5

  Stir in the kidney beans, diced tomatoes, tomato puree, chili powder, ground cumin, sea salt, and black pepper until the mixture is well combined.

• 6

  Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the spices to fully infuse the beef and vegetables.

• 7

  Stir the chili once more before serving hot in deep bowls, optionally topped with fresh cilantro or a squeeze of lime for brightness.