A hearty and healthy slow cooker Texas beef chili made with lean ground beef and plenty of green vegetables for a nutritious and flavorful meal.
1 pound lean ground beef (at least 90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
2 medium jalapeño peppers, seeded and finely chopped
2 medium zucchinis, diced
1 (14.5 ounces) can diced tomatoes, undrained
1 (15 ounces) can tomato sauce
1 (15 ounces) can black beans, drained and rinsed
1 (15 ounces) can kidney beans, drained and rinsed
1 cup low-sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Heat olive oil in a large skillet over medium-high heat.
Add the lean ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
Transfer the browned beef to the slow cooker.
In the same skillet, add diced onion, garlic, green bell pepper, and jalapeño peppers. Sauté for 3-4 minutes until vegetables are softened.
Add the sautéed vegetables to the slow cooker with the beef.
Add diced zucchinis, diced tomatoes with their juice, tomato sauce, black beans, kidney beans, and beef broth to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper over the ingredients in the slow cooker.
Stir all ingredients well to combine.
Cover and cook on low for 6 hours or on high for 3 hours.
After cooking, stir the chili and adjust seasoning with additional salt or pepper if desired.
Serve hot.