YOUR SOLIN GENERATED RECIPE
Slow-cooked lean ground beef and kidney beans simmered in a smoky tomato broth with vibrant bell peppers for a hearty, comforting meal.
INGREDIENTS
7 oz Ground beef (93% lean)
0.5 cup Canned kidney beans
0.5 cup Crushed tomatoes
0.25 cup Yellow onion
0.25 cup Red bell pepper
1 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
Heat the extra virgin olive oil in a skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, using a spatula to break it into small crumbles.
Drain any excess fat from the skillet and transfer the browned beef into the slow cooker.
Add the diced yellow onion, red bell pepper, and rinsed kidney beans to the slow cooker.
Pour in the crushed tomatoes and the water, then stir to combine.
Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper, stirring well to distribute the spices.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir the chili once more before serving hot in a deep bowl.