YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Slow-cooked grass-fed beef and organic kidney beans simmered in a smoky tomato broth with vibrant bell peppers for a deeply comforting and savory bowl.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup Canned kidney beans
0.5 cup Tomato puree
0.5 cup Diced red bell pepper
0.5 cup Diced yellow onion
1 clove Minced garlic
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Low-sodium beef broth
PREPARATION
Heat a large skillet over medium-high heat and brown the ground beef until no longer pink.
Drain any excess fat from the skillet and transfer the cooked beef into the slow cooker insert.
Add the rinsed kidney beans, tomato puree, diced red bell pepper, yellow onion, and minced garlic to the slow cooker.
Sprinkle the chili powder, ground cumin, sea salt, and black pepper over the ingredients.
Pour in the beef broth and stir everything together until the spices are evenly distributed.
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 flavors are well developed.