1 1/2 pounds 90% lean ground beef (can also use leaner ground beef/chicken/turkey/stew meat)
1 tbsp. minced garlic
1 1/2 cups bell pepper, chopped
1 1/2 cups celery, chopped
1 cup yellow or white onion, chopped
1 (15 oz) can pinto beans, drained and rinsed (or 1 1/3 cups cooked beans)
1 (15 oz) can red kidney beans, drained and rinsed (or 1 1/2 cups cooked beans)
1 (28 oz) can fire-roasted diced tomatoes, undrained
2 tbsp. Worcestershire sauce
2 tbsp. chili powder
1 tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. black pepper
Cook ground beef over medium high heat in a large skillet, stirring to crumble, until browned. Remove from heat and pour into 6-quart slow cooker. Add remaining ingredients, stirring to combine. Cover with lid and cook on LOW for at least 7 to 8 hours or until done. Serve with shredded cheese if desired.
01/02/14 - Please note that this recipe calls for fully cooked beans. If you are not using canned beans (which are already fully cooked), please be sure to fully cook your beans prior to adding them to the slow cooker.
Servings: 6 (1 1/2 cups per serving, or about 12 oz.)
342 calories, 35 grams carbohydrate (9 grams fiber), 30 grams protein, 10.5 grams fat (4 grams saturated). This meal is an excellent source of vitamin A, several B vitamins (niacin, vitamin B6, vitamin B12), vitamin C, iron, potassium, and zinc. It is a good source of B vitamins (thiamin, riboflavin) calcium, and magnesium.
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.