YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato base with colorful peppers and zucchini for a satisfyingly thick texture.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup kidney beans
0.5 cup tomato puree
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup zucchini
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
In a large skillet over medium-high heat, add the olive oil and ground beef, breaking it apart until browned and no longer pink.
Transfer the browned beef into the slow cooker and add the kidney beans, tomato puree, diced onion, bell pepper, and zucchini.
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper until the vegetables are well coated.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded and the vegetables are tender.
Stir the chili once more before portioning into bowls to serve.