Hearty Beef and Bean Chili

makes four servings

1 pound 90% lean ground beef, browned

1/2 medium yellow onion, diced

1/2 medium red pepper, diced

1/2 medium orange pepper, diced

1 8-oz can low-sodium tomato sauce

1 15-oz can fire-roasted diced tomatoes

1 15-oz can reduced sodium kidney beans, drained and rinsed

1/2 cup low-sodium vegetable broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1 tablespoon chili powder

pinch red pepper flakes

salt and pepper to taste

Optional toppings:

fresh cilantro

shredded cheddar cheese

cubed avocado

plain Greek yogurt or sour cream

chopped onion

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain the beef and place in the bottom of a 4-quart slow cooker bowl.

2. Add the onions into the skillet and saute until lightly brown, about 3-5 minutes. Add in the diced red and orange peppers and saute for an additional 1-2 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add the onion mixture to the slow cooker bowl.

3. Stir in the tomato sauce, diced tomatoes, kidney beans, and vegetable broth into the slow cooker. Add in the ground cumin, dried oregano, smoked paprika, chili powder, and pinch of red pepper flakes. Stir to combine.

4. Place the lid on the slow cooker bowl and cook on low for 6 hours or high for 3 hours. Before serving, season to taste with salt and pepper.

5. Serve the chili with toppings such as fresh cilantro, cheddar cheese, or plain Greek yogurt.