Name: Slow Cooker Beef Chili with Kidney Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 0.5 cup canned kidney beans; 0.5 cup crushed tomatoes; 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 sea salt; 0.25 tsp black pepper; 0.25 cup low-sodium beef 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

Slow-cooked lean ground beef and kidney beans simmered in a rich tomato base with aromatic spices for a smoky and comforting bowl of chili.

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NUTRITION

Protein

43.7g

Fat

18.5g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup canned kidney beans

0.5 cup crushed tomatoes

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 sea salt

0.25 tsp black pepper

0.25 cup low-sodium beef broth

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PREPARATION

1
Heat a large skillet over medium-high heat and brown the ground beef until no pink remains, then drain any excess fat.
2
Place the browned beef into the slow cooker basin.
3
Add the diced yellow onion, green bell pepper, minced garlic, kidney beans, and crushed tomatoes to the slow cooker.
4
Sprinkle in the chili powder, ground cumin, sea salt, and black pepper, then pour in the low-sodium beef broth.
5
Stir all ingredients together, cover, and cook on low for 6 to 8 hours to allow the flavors to intensify.
6
Ladle the hot chili into a bowl and serve immediately while steaming.