DirectionsStep1To a large pot, over medium heat, add the oil, meat, onion, bell pepper, and cook until the meat is browned, and the vegetables are softened.Step2Add garlic, and jalapeño, and cook for an additional 2 to 3 minutes.Step3Add in chili powder, cumin, bay leaves, and mix.Step4Mix in the tomatoes, increase the heat to medium high, and bring to a simmer.Step5Reduce the heat to low, cover and simmer for 3 to 5 hours. Stir often to avoid burning.Step6minutes before serving, remove the bay leaves and add the beans.Step7Cook uncovered until the beans are warm, and the liquid has mostly evaporated.Step8Serve with desired topping.Step9Preheat Slow Cooker on high for 5 minutes, covered.Step10Brown veggies and optional meat, 10-15 minutes depending on your slow cooker.Step11Add in the spices for chili recipe, the tomatoes, and any liquid your chilli recipe calls for.Step12Cook on High for 4 hours or Low for 8-10 hours.Step13Add in Beans for chili recipe, cook on High for 30 minutes, uncovered to warm the beans and evaporate some of the liquid.Step14Serve with desired topping.Step15Sauté veggies and meat on sauté setting medium, until browned, about 5 minutes.Step16Add in the spices for chili recipe, the tomatoes, and 1 cup of water or any liquid your chili recipe calls for.Step17Cover and cook on high pressure for 8 minutes, natural release for 10 minutes, then manual release.Step18Add in beans for chili recipe, sauté on medium heat uncovered for 5 minutes to reduce liquid and heat beans.Step19Serve with desired toppingNutritionalNutritional82 Calories0.4 gTotal Fat15 gCarbohydrate108 mgSodium5 gProteinFrom loseweightbyeating.comRecipeDirectionsNutritionalFeedbackThanks!Tell us more
Easy Low-Fat Chili
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