Ingredients
Scale
- 2 lbs Lean Ground Beef (93/7) or Ground Turkey
- 2 cans (15 oz) Kidney Beans, rinsed and drained
- 1 can (15 oz) Black Beans, rinsed and drained
- 2 cans (14.5 oz) Diced Tomatoes with Green Chilies (do not drain)
- 1 can (6 oz) Tomato Paste
- 1 large Green Bell Pepper, diced
- 1 large Red Bell Pepper, diced
- 1 medium Yellow Onion, diced
- 2 cups Beef Broth (low sodium)
- 3 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Place the raw ground meat at the bottom of your slow cooker. Break it up slightly with a wooden spoon. Add the drained kidney beans, black beans, diced tomatoes (with their juices), and tomato paste. Pile the diced onions and bell peppers on top.
- Pour the beef broth over the meat and vegetable mixture. Sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over the top. Stir everything gently to ensure the spices and tomato paste are well distributed. Ensure the liquid barely covers the ingredients to keep the chili thick and hearty.
- Cover the slow cooker with its lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. Cooking on low is recommended for the most tender meat and deep flavor development. Once the time is up, stir the chili vigorously to break up any remaining large chunks of meat.
- Ladle the hot chili into bowls. For an extra festive touch, top with a dollop of Greek yogurt (instead of sour cream for more protein), shredded cheddar cheese, and fresh cilantro. Serve alongside some warm cornbread or whole-grain crackers for a complete cozy winter meal.
- Cook Time: 8 hours 10 minutes