Name: Slow Cooker Beef Chili with Kidney Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Ground beef 93% lean; 0.25 cup Kidney beans; 1 cup Canned diced tomatoes; 0.5 cup Red bell pepper; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tbsp Chili powder; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Beef bone broth

Slow Cooker Beef Chili with Kidney Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow Cooker Beef Chili with Kidney Beans

Lean ground beef and kidney beans slow-cooked with fire-roasted tomatoes and aromatic spices, resulting in a thick, smoky stew that warms the soul.

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NUTRITION

Protein

34.7g

Fat

8.8g

Carbs

58.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Ground beef 93% lean

0.25 cup Kidney beans

1 cup Canned diced tomatoes

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

1 tbsp Chili powder

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Beef bone broth

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PREPARATION

1
In a large skillet over medium-high heat, brown the ground beef until no pink remains.
2
Drain any excess fat from the skillet and transfer the beef to your slow cooker.
3
Add the kidney beans, canned diced tomatoes with their juices, bell pepper, onion, and garlic.
4
Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper over the mixture.
5
Pour the beef bone broth into the slow cooker and stir everything together thoroughly.
6
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.