Slow Cooker Beef Chili

My hubby thought I was a little crazy when I added a chili recipe to our weekly meal plan in the middle of July, but he ended up loving this recipe!!  My oldest daughter loved it as well, but the other two didn't want to even try it.  I didn't force the issue because I selfishly wanted enough chili for myself - ha!!

When we started week one of our new program, we received a nutrition guide and recipe booklet, and the chili is week one approved recipe.  The program is a fitness and nutrition ramp up program, so each week you increase the length of workouts and adjust carbs/protein/veggie intake.  I had to go with the chili week one because beans aren't allowed the next two weeks.  We'll be making this again this fall!!

Slow Cooker Beef Chili (Shift Shop Recipe Booklet)

1 Tbsp. olive oil

1½ lbs. raw extra lean beef chuck, cut into bite-sized pieces

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, finely chopped

1 (15-oz.) can diced tomatoes, no salt added ¼ cup tomato paste, no sugar added

2 Tbsp. chili powder

¾ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 (15-oz.) can kidney beans, drained, rinsed

1. Heat oil in medium nonstick skillet over high heat.

2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high. 3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Place beef mixture in a 3-quart slow cooker.

6. Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.

7. Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.