Beef and Bean Chili in Slow Cooker By: Ann R.
Our healthy CF adult son likes this chili and would eat two bowls of it during one sitting. He is 37 years old, works full time and has a BMI of 27, as he is a healthy, big eater.
- 1 lb lean ground meat
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbsp paprika
- 2 can(s) diced stewed tomatoes
- 2 can(s) kidney or black beans, drained and rinsed
- 1 can(s) tomato sauce
- 1 sweet pepper, chopped (any color)
- 1 Tbsp chili powder
- 8 oz sliced mushrooms
- 8 oz shredded jack cheese to garnish
- Add All Ingredients
Brown meat in a skillet with olive oil. When juices have dried up, put the meat in a slow cooker.
Sauté chopped onions in the same skillet adding oil if necessary. When the onions are transparent, add them to the slow cooker.
Put the paprika in the skillet and brown. Add some water to liquefy the paprika and add it to the cooker.
Add rest of ingredients (except cheese) to the cooker and stir.
Turn on cooker to high until it starts to bubble. Then turn cooker to low and simmer for several hours.
When serving, sprinkle shredded cheese over each hot bowl of chili.
This recipe is very easy and makes a complete meal.
- Servings: 8
Amount per serving:
- Calories: 395
- Fat: 19 g
- Sodium: 732 mg
- Protein: 28 g
- Calcium: 316 mg
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