Categories: Beans, Chili, Dinner, Slow Cooker, Vegetables

Ingredients

• 1 lb lean ground beef
• 1 medium green pepper, finely chopped
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (14 1/2 0z.) reduced-sodium chicken broth
• 1 3/4 cups frozen corn, thawed
• 1 can (6 oz.) tomato paste
• 1 tablespoon chili powder
• 1/2 teaspoon pepper
• 1/4 ground cumin
• ** reduced fat sour cream and minced fresh cilantro

Directions

1. In a large nonstick skillet, cook the ground beef. green pepper, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker.

2. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin, and garlic powder.

3. Cover and cook on low for 4-5 hours or until heated through. Serve with the optional toppings if desired.

Email to a friend | Print this recipe | Back