YOUR SOLIN GENERATED RECIPE
Lean ground beef and kidney beans slow-simmered with aromatic spices and bell peppers for a smoky, comforting bowl that warms you from the inside out.
INGREDIENTS
6 oz ground beef (93% lean)
0.25 tbsp extra virgin olive oil
0.5 cup red kidney beans
0.5 cup tomato puree
0.5 cup diced tomatoes
0.5 cup green bell pepper
0.5 cup yellow onion
1 clove garlic
1 tsp chili powder
0.5 tsp 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 in olive oil until fully cooked, then drain any excess fat.
Transfer the beef to the slow cooker and add the diced onion, green bell pepper, and minced garlic.
Pour in the kidney beans, tomato puree, diced tomatoes, and water.
Stir in the chili powder, cumin, sea salt, and black pepper until the mixture is 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 hot in a bowl, optionally garnished with fresh herbs or a squeeze of lime.