Ingredients:
1 lb. Ground Beef
1 large sweet yellow onion, diced
2 tablespoons garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup cilantro, chopped
1 tablespoon black pepper, I prefer using Kirkland Fine Ground Malabar Black Pepper (optional)
1 tablespoonn salt , I prefer using the Kirkland Himalayan Pink Salt (optional)
1 tablespoonn granulated garlic powder , I prefer using the Kirkland Granulated California Garlic (optional)
2 (14 oz.) can black beans, rinsed and drained
2 (14 oz.) can red kidney beans, rinsed and drained
2 (14 oz.) can red white beans, rinsed and drained
1 (28 oz.) can diced tomatoes
1 (32 oz.) carton Chicken broth
32 oz. water
For Serving:
Shredded cheddar cheese
Thinly sliced scallions
Sour cream or Plain Greek yogurt
Bacon, chopped
Directions:
Cook ground beef in large frying pan. While cooking, stir and chop beef with spatula to crumble. Continue cooking for 7-8 minutes or until the meat is brown and cooked through.
Add 1/2 of the diced onion and garlic to the beef. Cook while stirring, until onion is translucent, about 5 minutes.
Transfer the mixture to a crock-pot and add the beans (rinsed & drained), canned diced tomatoes (juice and all), rest of the diced onion, peppers, chicken broth, water, salt, pepper, granulated garlic powder, Mrs. Dash Chili Seasoning Mix, and cilantro.
Stir well, cover the crock-pot and cook on high for 4 hours or 6 hours on low.
Top individual bowls of chili with a dollop of sour cream (or plain Greek yogurt as a substitute) and a generous sprinkle of cheese, chopped bacon, and sliced scallions.
Enjoy and let me know how it turned out for you!
