NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.25 cup Red kidney beans

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Green 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

0.25 tbsp Extra virgin olive oil

PREPARATION

• 1

  Heat the extra virgin olive oil in a skillet over medium-high heat and brown the ground beef until it is fully cooked through and no longer pink.

• 2

  Transfer the browned beef into the slow cooker basin.

• 3

  Finely dice the yellow onion and green bell pepper, then mince the garlic clove.

• 4

  Add the diced onion, bell pepper, and garlic to the slow cooker with the beef.

• 5

  Stir in the red kidney beans, tomato puree, water, chili powder, ground cumin, sea salt, and black pepper until well combined.

• 6

  Cover the slow cooker and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours.

• 7

  Stir the chili once more before serving hot in a deep bowl.