NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

0.5 cup canned red kidney beans

0.5 cup crushed tomatoes

0.25 cup yellow onion

0.25 cup green bell pepper

1 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

  Drain any excess fat from the skillet and transfer the cooked beef into the slow cooker.

• 4

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

• 5

  Stir in the chili powder, ground cumin, sea salt, black pepper, and water until well combined.

• 6

  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the flavors have deeply melded.