Slow Cooker Chili Soup

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups of beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (16 oz) pinto beans, drained and rinsed
• 1/4 cup of chopped fresh cilantro (optional)

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Once the beef is browned, add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook until the vegetables are tender.
3. Stir in the chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, or until the spices are fragrant.
4. Transfer the beef and vegetable mixture to the slow cooker.
5. Add the beef broth, diced tomatoes, red kidney beans, and pinto beans to the slow cooker. Stir to combine.
6. Cook the chili on low for 6-8 hours or on high for 3-4 hours.
7. About 30 minutes before serving, taste and adjust the seasoning as needed.
8. Serve the Slow Cooker Chili Soup hot, garnished with chopped fresh cilantro, if desired.