Slow Cooker Chili

Ingredients:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 medium garlic cloves, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 1 1/2 teaspoons salt, plus more as needed
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (14-ounce) cans kidney beans, drained and rinsed
• 1. Heat the oil in a large frying pan over medium heat. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• 2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and salt and cook, breaking the meat into small pieces with a spoon, until the beef is no longer pink, about 7 minutes.
• 3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens, about 6-8 hours on low or 3-4 hours on high.