Directions
- 1Dice the bell peppers and onion.
- 2Brown 2 lbs of 93/7 ground beef in a large pot.
- 3Drain the cooked ground beef and transfer it to the Crock-Pot.
- 4Add 2 tablespoons of olive oil, 2 tablespoons of minced garlic, and the chopped onions to the same pot.
- 5Season with salt and pepper.
- 6Add 3 tablespoons of chili powder, 2 teaspoons of cumin, 1/2 tablespoon of oregano, and 2 bay leaves to the pot.
- 7Stir the spices and onions together and cook until fragrant.
- 8Add the chopped bell peppers to the pot and mix.
- 9Add 1 cup of roasted corn.
- 10Stir in 2 tablespoons of tomato paste.
- 11Transfer the vegetable mixture from the pot to the Crock-Pot with the ground beef.
- 12Add 2 cans of fire-roasted tomatoes to the Crock-Pot.
- 13Pour in 2 cups of chicken broth.
- 14Cover and cook on low for 3 hours.
- 15After 3 hours, add 2 cans of drained kidney beans and cook for an additional 1 hour.
- 16Serve the chili.
Ingredients
- 2 lbs Ground Beef
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Onion
- 2 TBSP Olive Oil
- 2 TBSP Minced Garlic
- Salt
- Pepper
- 3 TBSP Chili Powder
- 2 TSP Cumin
- 0.5 TBSP Oregano
- 2 Bay Leaves
- 1 cup Roasted Corn
- 2 TBSP Tomato Paste
- 2 cans Fire Roasted Tomatoes
- 2 cups Chicken Broth
- 2 cans Kidney Beans, drained
Equipment
Cutting boardKnifeLarge potColanderCrock-PotSpatula
Tips
- This recipe yields tons of leftovers to help you stay on track.
- High protein and low calorie.
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