Description
A hearty and healthy slow cooker Texas beef chili made with lean ground beef and plenty of green vegetables. This recipe is perfect for a comforting, protein-packed meal that’s low in fat and full of flavor.
Ingredients
1 pound lean ground beef (95% lean)
1 medium green bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, no salt added
1 (15 ounce) can tomato sauce, no salt added
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup low sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
Instructions
In a large skillet over medium heat, cook the lean ground beef until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
Drain any excess fat from the cooked beef and transfer the beef to the slow cooker.
Add the diced green bell pepper, diced poblano pepper, diced onion, and minced garlic to the slow cooker.
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the drained and rinsed black beans and kidney beans to the slow cooker.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, cayenne pepper, and salt.
Stir all ingredients in the slow cooker until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
About 15 minutes before serving, stir in the chopped fresh spinach until wilted.
Ladle the chili into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours