Description
A comforting and hearty beef-and-bean stew, perfect for low-effort weeknight dinners.
Ingredients
Scale
- 1 pound lean ground beef
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons homemade chili powder
- Salt and pepper, to taste
- Sour cream, for topping
- Cheddar cheese, for topping
- Green onions, for garnish
- Corn or sweet potato (optional)
Instructions
- Brown the ground beef and onion in a skillet, then transfer to the slow cooker.
- Add the beans, diced tomatoes, garlic, bell pepper, tomato paste, and chili powder to the slow cooker.
- Season with salt and pepper, then stir to combine.
- Cover and cook on low for 6-8 hours or on high for about 4 hours.
- Stir before serving and adjust seasoning as needed.
- Let it rest a bit before serving to enhance the flavors.
Notes
Chili tastes even better the next day, and you can customize it with whatever toppings you like.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg