Description
The combination of pantry items and fresh from the produce aisle/garden/farmers market ingredients makes this flavorful chili both incredibly convenient, beautiful and low in sodium
Ingredients
- 1 lb. lean ground beef
- ½ teaspoon black pepper
- 1 ½ teaspoons Low Sodium Taco Seasoning
- 1 cup unsalted beef broth
- ½ cup brewed coffee
- 2 (15 oz.) cans no-salt added black beans, drained and rinsed
- 1 large diced red, yellow, orange, or green bell pepper (Or, a combination of a variety of colors that equals 1 ¼ cups of diced pepper.)
- 1 medium red onion, diced
- 1 can no-salt added diced tomatoes
- 1 cup whole grape tomatoes
- 2 teaspoons ground cumin
- 1 ½ teaspoons chili powder (no-salt)
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Sauté the beef in a large frying pan over medium heat, breaking into small pieces. Season with black pepper.
- When the meat is browned and fully cooked, pour off all but approximately 2 teaspoons grease. Add the Low Sodium Taco Seasoning, and stir for 1 minute.
- Pour in the broth and coffee, and deglaze the pan, making sure to stir up all of the browned bits from the bottom.
- Place the black beans, bell pepper, onion, canned diced tomatoes, cherry tomatoes, cumin, chili powder, and oregano in the bottom of a 5-6 quart slow cooker.
- Spoon the seasoned meat and broth over the vegetables.
- Stir well, and add in the cumin, chili powder, oregano, and bay leaf.
- Cover, and cook on low heat for 7-8 hours, or until the vegetables are softened.
- Garnish with cilantro and finely diced red or white onion.