Easy Crock Pot Chili

INGREDIENTS:

1 lb ground beef or turkey

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (6 oz) tomato paste

1 cup beef broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon dried oregano

Salt and pepper, to taste

Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos

DIRECTIONS:

In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through, breaking it up with a spoon as it cooks.

Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked meat. Cook for an additional 3-4 minutes, until the vegetables are softened.

Transfer the cooked meat and vegetables to the crock pot.

Add the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper to the crock pot. Stir until well combined.

Cover the crock pot and cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors have melded together and the chili has thickened to your desired consistency.

Taste and adjust the seasoning, if necessary, before serving.

Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapenos.