Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 medium cans (15 oz each) diced tomatoes
- 1 15 oz can cannellini beans with liquid
- 1 15 oz can kidney beans with liquid
- 1 15 oz can kidney beans, drained
- 1/2 tablespoon chili powder
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of hot pepper sauce (optional)
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
- Add chopped onion and green bell pepper to the skillet and cook until softened.
- Transfer the beef and vegetables to the slow cooker.
- Add diced tomatoes, cannellini beans with liquid, kidney beans with liquid, and drained kidney beans to the slow cooker.
- Stir in chili powder, dried basil, dried oregano, dried parsley, salt, black pepper, and hot pepper sauce if using.
- Mix everything well, cover, and cook on low for 8 hours.
- Serve hot with sour cream, shredded cheese, and sliced scallions if desired.
Notes
This chili requires minimal prep time and cooks slowly to develop deep flavors. Adjust the chili powder and hot sauce to your preferred spice level. Serving with sour cream and cheese adds creaminess and richness.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Main Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg