Name: Slow cooker beef chili
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1/2 cup canned black beans, drained and rinsed; 2/3 cup canned diced tomatoes; 1/2 medium yellow onion, diced; 1/2 green bell pepper, diced; 2 cloves garlic, minced; 2 tsp chili powder; 1 tsp cumin; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 1 tsp lime juice

Nutrition

Per serving

463 calories

Protein: 46g; 39% of calories
Carbs: 37g; 32% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 4 hr

Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain the excess fat, leaving about 1 teaspoon in the pan. Transfer the beef to a 1.5 to 2 quart slow cooker. Done when browned and crumbly, 160°F.
In the same skillet, cook the onion and bell pepper until soft and lightly browned, about 4 to 5 minutes. Add the garlic, chili powder, and cumin and stir until fragrant, about 30 seconds. Transfer the vegetable mixture to the slow cooker.
Add the black beans, diced tomatoes, salt, black pepper, and water to the slow cooker and stir well. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chili is thick and the peppers are tender. Done when chili is thick and fragrant.
If the chili looks too dry, stir in a splash more water. Stir in the lime juice. Taste and add a pinch more salt if needed. Ladle the chili into a bowl.

Nutrition

Ingredients

Instructions

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