YOUR SOLIN GENERATED RECIPE
Lean beef and kidney beans slow-cooked in a smoky tomato broth that fills the air with a savory, spiced aroma.
INGREDIENTS
6 oz Lean ground beef (93%)
0.5 cup Red kidney beans
0.5 cup Tomato puree
0.5 cup Yellow onion
0.5 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 Water
PREPARATION
Place a large skillet over medium-high heat and brown the lean ground beef until fully cooked, then drain any excess fat.
Transfer the browned beef into the slow cooker basin.
Add the rinsed kidney beans, tomato puree, diced onion, diced bell pepper, and minced garlic to the slow cooker.
Sprinkle in the chili powder, ground cumin, sea salt, and black pepper.
Pour in the water and stir all ingredients until thoroughly combined.
Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the flavors are deeply melded.