Weekday Chili Beef Bowls

Weekday Chili Beef Bowls

Flavorful lean ground beef chili simmered to perfection in the slow cooker, served over brown rice with fresh cilantro and bell pepper for a satisfying and easy weeknight meal.

Dietary

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Ingredients

Instructions

  1. In a large skillet over medium-high heat, brown the 1 pound lean ground beef, breaking it apart with a spoon. Drain any excess fat. Transfer the browned ground beef to your slow cooker.
  2. Add the 1 yellow onion, 2 cloves garlic, 1 green bell pepper, 1 can no salt added diced tomatoes, 1 can no salt added tomato sauce, 2 tablespoons salt-free chili powder, 1 tablespoon ground cumin, and 1/2 teaspoon black pepper to the slow cooker with the beef. Stir everything to combine.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the flavors are well blended and vegetables are tender.
  4. About 45 minutes before serving, cook the brown rice: Combine 1 cup uncooked brown rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  5. Serve the chili beef directly from the slow cooker over a bed of cooked brown rice. Garnish with 1/4 cup fresh cilantro, if desired.

Notes

For quicker prep, you can brown the ground beef the night before and refrigerate it until ready to add to the slow cooker. Leftovers keep well for several days.

Nutrition (per serving)