NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp extra virgin olive oil

4.75 oz ground beef

0.5 cup yellow onion

0.5 cup green bell pepper

0.25 cup kidney beans

0.5 cup tomato puree

0.5 cup diced tomatoes

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

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spatula.

• 3

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

• 4

  Add the diced yellow onion, green bell pepper, and rinsed kidney beans to the slow cooker.

• 5

  Pour in the tomato puree and diced tomatoes, then stir to combine.

• 6

  Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 7

  Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

• 8

  Stir the chili well before serving warm in a large bowl.