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.
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:
Instructions
- Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
- 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.
- 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.
- Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
- To serve top each serving of chili with 2 tablespoons of cheddar cheese.
Recipe Notes
