NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup canned red kidney beans

0.5 cup yellow onion

0.5 cup green bell pepper

1 clove garlic

1 cup canned diced tomatoes

1 tbsp tomato paste

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  In a skillet over medium heat, brown the ground beef until fully cooked and no longer pink.

• 2

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

• 3

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

• 4

  Stir in the tomato paste, chili powder, cumin, smoked paprika, sea salt, and black pepper until the meat and vegetables are well coated.

• 5

  Pour in the water and stir once more to combine all ingredients.

• 6

  Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili is thick and the flavors are deeply melded.