Ingredients:

• 1 pound lean ground beef (90% lean)
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 to 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• Optional toppings: Sour cream, chopped red onion, minced fresh cilantro

Instructions:

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1. Precook:

In a large skillet, cook the ground beef, onion, and garlic over medium heat for 6-8 minutes or until the beef is no longer pink, breaking it into crumbles. Drain any excess fat.

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2. Slow cooker:

Transfer the beef mixture to a 5-quart slow cooker. Drain one can of diced tomatoes, discarding the liquid, and add the tomatoes to the slow cooker.

Stir in the pinto beans, black beans, chili powder, cumin, salt, and the remaining undrained can of diced tomatoes.

Cook the chili, covered, on low for 6-8 hours to allow the flavors to blend.

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3. Finish & Serve:

Mash some of the beans to reach your desired consistency.

Serve the chili hot, topped with optional toppings such as sour cream, chopped red onion, and minced fresh cilantro.

#Gluten-free #Dairy-free #High protein