ground beef onion bell peppers pinto beans kidney beans

This recipe tastes just like your regular chili without all the salt! It’s a hearty, nutritious, and balanced meal that will comfort all! This recipe has 8 servings, but the best part is that it can be popped in the freezer and saved to enjoy later!

Yield
8 Servings
Preparation time
25 minutes
Cooking time
4 hours
Total time
4 hours, 25 minutes
Ingredients
1 Tbsp olive oil (or vegetable oil)
1 lb lean ground beef
1 1/2 C chopped onion
1 1/2 C chopped green bell pepper
2 tsp garlic minced
1 can pinto beans (15 oz. low sodium, drained & rinsed)
1 can kidney beans (15 oz. low sodium, drained & rinsed)
1 can crushed tomatoes (15 oz. low sodium)
1 can tomato puree (15 oz. low sodium)
4 tsp dried oregano
4 tsp paprika
2 Tbsp garlic powder
1 Tbsp onion powder
2 tsp Tabasco sauce (optional)
1/4 tsp salt
1 1/2 tsp black pepper
1 tsp cayenne pepper
2 tsp ground cumin
Instructions

1. Heat oil in a skillet over medium heat. Add lean ground beef to the skillet and brown for 4-5 minutes.

2. Once browned, add the onions and peppers and sauté for 5 minutes.

3. Lastly, mix in the minced garlic and cook for about 1 minute.

4. Transfer the meat and vegetables from the skillet to a crockpot.

5. Add the remaining ingredients from rinsed beans through cumin to the crockpot.

6. Cover the crockpot with the lid and simmer on low heat for 4 hours.

7. Serve with optional toppings and serve warm. Enjoy!

Notes

Optional Toppings include: shredded cheese, chopped onion, tomato, & cilantro, sour cream, and crushed tortilla chips.

Per 3/4 cup serving: Calories: 300 Kcal, Carbohydrates: 43.6g, Sugars: 13.8g, Protein: 27 g Saturated Fat: 1.4g, Sodium: 235.5 mg

Source

This recipe was adapted from Food.com