Description
A hearty and healthy slow cooker Texas beef chili that is lean and packed with green vegetables. Perfect for a comforting meal that’s both flavorful and nutritious.
Ingredients
1 pound lean ground beef (95% lean)
1 medium green bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (8 ounce) can tomato sauce
1 cup low sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup chopped fresh spinach
1 cup chopped zucchini
1 (15 ounce) can no-salt-added kidney beans, drained and rinsed
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add the lean ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Add diced onion, green bell pepper, poblano pepper, and minced garlic to the skillet. Cook for 4-5 minutes until vegetables are softened.
Transfer the beef and vegetable mixture to the slow cooker.
Add diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and cayenne pepper to the slow cooker. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add chopped spinach, chopped zucchini, and kidney beans to the slow cooker. Stir well.
Cover and cook on low for an additional 1 hour.
Stir the chili before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 6 hours