YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Lean ground beef and kidney beans slow-cooked in a rich tomato base with aromatic spices for a smoky and comforting meal.
INGREDIENTS
6 oz ground beef 93% lean
0.5 cup canned kidney beans
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup green bell pepper
1 clove garlic
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
In a large skillet over medium-high heat, brown the ground beef until fully cooked and then drain any excess fat.
Transfer the browned beef to the slow cooker and add the rinsed kidney beans, tomato puree, diced onion, and diced bell pepper.
Add the minced garlic, chili powder, ground cumin, sea salt, and black pepper to the slow cooker.
Pour in the water and stir all ingredients until they are thoroughly combined.
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 fragrant.
Stir the chili once more before serving warm in a bowl.