Description
A hearty and healthy slow cooker Texas beef chili made with lean ground beef and plenty of green vegetables for a flavorful, protein-packed meal that’s perfect for any day.
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
1 medium poblano pepper, diced
2 medium jalapeño peppers, seeded and minced
1 (14.5 ounce) can diced tomatoes, no salt added
1 (15 ounce) can tomato sauce, no salt added
1 cup low sodium beef broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup chopped fresh spinach
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Instructions
In a large skillet over medium-high heat, add the lean ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Drain any excess fat from the skillet and transfer the browned beef to the slow cooker.
Add the diced onion, minced garlic, green bell pepper, poblano pepper, and jalapeño peppers to the slow cooker.
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the black beans, kidney beans, chopped spinach, chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, stirring halfway through the cooking time.
After cooking, taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours