YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Lean ground beef and kidney beans slow-cooked in a rich tomato sauce with smoky spices for a hearty, aromatic meal.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Canned kidney beans
0.5 cup Tomato puree
0.25 cup Diced yellow onion
0.25 cup Diced green bell pepper
0.5 tbsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
2 tbsp Plain Greek yogurt
PREPARATION
Heat the olive oil in a skillet over medium-high heat and brown the ground beef until no longer pink.
Add the diced onion and bell pepper to the skillet, sautéing for 3 minutes until slightly softened.
Transfer the beef and vegetable mixture into the slow cooker.
Stir in the kidney beans, tomato puree, chili powder, cumin, sea salt, black pepper, and water.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded.
Ladle the hot chili into a bowl and top with a dollop of Greek yogurt before serving.