NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef 93% lean

0.25 cup red kidney beans

0.5 cup diced tomatoes

0.25 cup tomato puree

0.25 cup yellow onion

0.25 cup green bell pepper

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup beef bone broth

PREPARATION

• 1

  In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat.

• 2

  Transfer the cooked beef to the slow cooker basin.

• 3

  Add the diced yellow onion, green bell pepper, and minced garlic to the slow cooker.

• 4

  Stir in the kidney beans, diced tomatoes, tomato puree, and beef bone broth.

• 5

  Season with chili powder, ground cumin, smoked paprika, sea salt, and black pepper, stirring well to combine all ingredients.

• 6

  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the sauce has thickened.

• 7

  Give the chili a final stir to incorporate the flavors and serve warm in a deep bowl.