YOUR SOLIN GENERATED RECIPE
Slow-simmered lean ground beef and kidney beans in a rich, smoky tomato base with colorful bell peppers and aromatic spices.
INGREDIENTS
6 oz ground beef 93% lean
0.5 cup red kidney beans
0.5 cup tomato puree
0.5 cup yellow onion
0.5 cup red bell pepper
1 clove garlic
1 tbsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
In a skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat.
Transfer the browned beef to the slow cooker basin.
Add the diced onion, bell pepper, minced garlic, and rinsed kidney beans to the slow cooker.
Pour in the tomato puree and water, then sprinkle with chili powder, cumin, sea salt, and black pepper.
Stir all ingredients until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded.
Serve warm in a bowl, optionally garnished with fresh herbs.