YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Slow-cooked lean ground beef and kidney beans simmered in a smoky tomato sauce for a rich, velvety texture.
INGREDIENTS
6 oz grass-fed ground beef (93% lean)
0.5 cup organic kidney beans
0.5 cup tomato puree
0.25 cup low-sodium beef broth
0.5 cup yellow onion
0.5 cup green bell pepper
1 clove garlic
1 tbsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large skillet over medium-high heat, brown the grass-fed ground beef until no longer pink, then drain any excess fat.
Transfer the browned beef to the slow cooker insert.
Add the rinsed kidney beans, tomato puree, beef broth, diced onion, bell pepper, and minced garlic to the pot.
Stir in the chili powder, ground cumin, sea salt, and black pepper until the ingredients are well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded.
Serve warm in a bowl, optionally garnished with fresh cilantro or a squeeze of lime.