YOUR SOLIN GENERATED RECIPE
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato broth infused with aromatic spices for a hearty finish.
INGREDIENTS
6 oz ground beef
0.5 cup kidney beans
0.5 cup tomato puree
0.5 cup yellow onion
0.5 cup green bell pepper
1 tsp 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 and brown the ground beef until fully cooked.
Drain any excess fat and transfer the browned beef into the slow cooker basin.
Add the rinsed kidney beans, diced yellow onion, diced green bell pepper, and tomato puree to the slow cooker.
Sprinkle in the chili powder, ground cumin, garlic powder, sea salt, and black pepper, then stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and the sauce is thick and flavorful.