Kidney Bean and Beef Chili

* 6 oz lean beef top round, cut into chunks
* 1 tbsp olive or canola oil
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 tbsp minced garlic
* 1 1/2 tsp chili powder
* 1 tsp ground cumin
* 1/2 tsp salt
* 1/2 tsp freshly ground black pepper
* 1 cup canned crushed tomatoes
* 1 cup chicken broth
* 1 can (15 oz) kidney beans, rinsed and drained
* 4 tsp sour cream
* 4 tsp grated extra-sharp cheddar cheese

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Directions
1.
Pulse beef in food processor 1 minute, until coarsely ground. Heat oil in skillet over medium-high heat. Cook beef and onion until browned, 4 to 5 minutes. Transfer to 4-quart or larger slow cooker. Add bell pepper, garlic, chili powder, cumin, salt, pepper, tomatoes, and broth. Stir.
2.
Cover. Cook on low 4 to 6 hours. Add beans and cook on high, stirring occasionally, 1 more hour. Serve topped with dollop of sour cream and sprinkle with cheese.
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Nutritional Facts per serving
CALORIES 270.1 CAL

FAT 9.7 G

SATURATED FAT 2.9 G

CHOLESTEROL 21.7 MG

SODIUM 511.8 MG

CARBOHYDRATES 27.1 G

TOTAL SUGARS 3 G

DIETARY FIBER 9.9 G

PROTEIN 18.3 G