Slow-Cooked Chili

1. 1

   Cook and stir the ground beef in a skillet over medium heat until it is no longer pink, about 10 minutes, then drain.

2. 2

   Transfer the ground beef to a slow cooker.

3. 3

   Stir in the kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until evenly combined.

4. 4

   Place the remaining green bell peppers and red bell peppers on top of the mixture.

5. 5

   Cover the cooker and cook on the High setting until the vegetables are soft and the flavors have blended, about 2 hours.

6. 6

   Stir the chili and cook on the Low setting for 6 more hours.

7. 7

   Serve in bowls and garnish each serving with 1 tablespoon of shredded Cheddar cheese.

• Calories 540.64 kcal High
• Protein 29.04 g Good Source
• Carbs 51.89 g Moderate
• Total Fat 25.04 g High
• Saturated Fat 10.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 76.85 mg High
• Sodium 559.41 mg High
• Fiber 7.88 g Good Source
• Sugar 8.31 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 123.43 mg Low Source
• Iron 3.42 mg Moderate
• Potassium 434.13 mg Low Source
• Vitamin A 54.58 mcg_rae Low Source
• Vitamin C 21.42 mg Good Source
• Vitamin D 0.08 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅