| 15 | 540 | 436 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 8 h | 10 |
| 4 cup | Red kidney beans, raw (Soaked overnight) |
| 1/2 cup | Yellow onion (Chopped) |
| 4 clove(s) | Garlic |
| 454 gm | Beef, ground, extra lean |
| 1 large potato | Sweet potato |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned |
| 2 can(28oz) | Crushed tomatoes canned |
| 1 tbsp | Cumin |
| 2 tsp | Cayenne pepper (or to taste) |
| 2 tbsp | Chili powder |
| 2 tsp | Coriander, ground |
| 2 tsp | Oregano, dried |
| 1 tsp | Nutmeg, ground |
| 1/4 tsp | Ground cloves |
| 1/4 tsp | Salt (or to taste) |
1. In a large pot cook the kidney beans on medium-heat until tender but firm - about 1-1.5 hours
2. In a large skillet - cook the beef with the onion and garlic - on medium/high heat
3. Add the kidney beans, and beef mixture to your slow cooker
4. Add the sweet potato, diced tomatoes, crushed tomatoes, spices, and salt to taste
5. Cook on low for 8 hours or on high for 6 hours
I serve this chili in a bowl or deep plate with rice, quinoa, or a nice crusty bread
You can serve this chili with Monterey Jack cheese, sour cream and/or avocado
I like heat in my food - You can add as little or as much heat as you would like
I use other beans/peas/legumes to vary this recipe such as red beans, chickpeas, and navy beans
This recipe freezes well and you can save multiple servings for later
| Meat | 0.5 |
| Meat Alternative | 1.8 |
| Vegetables | 4.5 |
