Ingredients
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup beef or vegetable broth
Directions
1. Start by browning the ground beef or turkey in a pan over medium heat. Once it’s cooked through, drain off any extra fat.
2. Transfer the cooked meat to your slow cooker. Add in the kidney beans, black beans, diced tomatoes, tomato paste, chopped onion, bell pepper, garlic, chili powder, cumin, salt, and pepper.
3. Pour in the broth, and give everything a good stir to combine all those lovely flavors.
4. Cover the slow cooker and cook on low for 6-8 hours, or if you’re a little short on time, set it to high for 3-4 hours.
5. When it’s ready, serve the chili nice and hot. Don’t forget to top it off with your favorite garnishes—maybe a little shredded cheese, sour cream, or some chopped green onions
