Dinner doesn’t have to be complicated.  By using some staples in your kitchen – ground beef from the freezer, canned tomatoes, and beans along with spices from the pantry and a slow cooker this chili will be ready for you when you walk in the door. This hearty comfort food is perfect any time of the year.

Chili

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Servings

8 1 cup servings

Servings 8 1 cup servings

Chili Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 1 cup servings Servings 8 1 cup servings

Ingredients

• 1 pound lean ground beef 97/3
• 1 cup green bell pepper chopped
• 1 cup yellow onion chopped
• 4 cloves garlic minced
• 2 tablespoons jalapeno pepper diced (approximately ½ medium jalapeno pepper)
• 15 ounce can no-salt-added diced tomatoes
• 15 ounce can no salt added tomato sauce
• 15 ounce can low sodium pinto beans drained and rinsed
• 15 ounce can low sodium black beans drained and rinsed
• 1 cup low-sodium beef broth
• 2 teaspoon ground chili pepper
• 2 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 cup lowfat cheddar cheese shredded

Servings: 1 cup servings

Units:MetricUS Imperial

Instructions

1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
2. In a medium skillet brown the ground beef along with the bell pepper, onion, jalapeno and garlic. Once ground beef is browned add it to the slower cooker.
3. To the slow cooker, add the diced tomatoes, tomato sauce, pinto and black beans, beef broth, chili pepper, cumin, paprika, and oregano. Stir to combine.
4. Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
5. To serve top each serving of chili with 2 tablespoons of cheddar cheese.

Recipe Notes