Kidney Bean and Beef Chili

By cprzybyl

Nutritional Facts per serving CALORIES295.2 CAL



FAT9.8 G



SATURATED FAT2.9 G



CHOLESTEROL21.7 MG



SODIUM511.8 MG



CARBOHYDRATES31.7 G



TOTAL SUGARS3.4 G



DIETARY FIBER11.8 G



PROTEIN19.8 G

Ingredients

• 6 oz lean beef top round, cut into chunks
• 1 tbsp olive or canola oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 tbsp minced garlic
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup canned crushed tomatoes
• 1 cup chicken broth
• 1 can (15 oz) kidney beans, rinsed and drained
• 4 tsp sour cream
• 4 tsp grated extra-sharp cheddar cheese

Preparation

Step 1

1. Pulse beef in food processor 1 minute, until coarsely ground. Heat oil in skillet over medium-high heat. Cook beef and onion until browned, 4 to 5 minutes. Transfer to 4-quart or larger slow cooker. Add bell pepper, garlic, chili powder, cumin, salt, pepper, tomatoes, and broth. Stir. 2. Cover. Cook on low 4 to 6 hours. Add beans and cook on high, stirring occasionally, 1 more hour. Serve topped with dollop of sour cream and sprinkle with cheese.