YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato broth infused with aromatic spices for a deeply comforting finish.
INGREDIENTS
3 oz ground beef 93% lean
0.25 cup kidney beans
0.5 cup diced tomatoes
0.25 cup tomato puree
0.5 cup bell pepper
0.25 cup onion
0.25 tsp olive oil
1 tsp chili powder
0.5 tsp 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.
Add the ground beef to the skillet and cook until browned, using a wooden spoon to break it into small crumbles.
Drain any excess fat from the skillet and transfer the browned beef into the slow cooker basin.
Add the kidney beans, diced tomatoes, tomato puree, diced bell pepper, and diced onion to the slow cooker.
Sprinkle the chili powder, cumin, garlic powder, sea salt, and black pepper over the mixture and stir thoroughly to combine.
Cover the slow cooker 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 melded.