YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Slow-cooked lean ground beef and red kidney beans simmered in a savory tomato broth with aromatic spices for a smoky and deeply satisfying meal.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup canned kidney beans
0.5 cup tomato puree
0.5 cup diced yellow onion
0.5 cup diced green bell pepper
1 tsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground 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 fully browned, using a wooden spoon to break it into small crumbles.
Transfer the browned beef and any juices into the slow cooker insert.
Add the kidney beans, tomato puree, diced onion, bell pepper, chili powder, cumin, garlic powder, salt, and pepper to the slow cooker.
Stir all the ingredients together until the spices are evenly distributed throughout the mixture.
Cover the slow cooker and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours.
Stir once more before serving warm in bowls, optionally garnishing with fresh herbs if desired.