Chunky Chili

This recipe is a good starting point... add more tomatoes, pepper, onions, or beans as you prefer. Eliminate beef and add more beans for a vegetarian meal.

Chunky Chili

1 lb lean ground beef (or omit for a veggie meal)

1 onion, chopped

1 green pepper, chopped

1 tablespoon chili powder

1 ½ teaspoons ground cumin

2 16oz cans diced tomatoes, un-drained

1 15oz can pinto beans, rinsed and drained

½ cup salsa

Toppings:

½ cup shredded cheddar cheese

¼ cup diced onions

4 teaspoons sliced black olives

sour cream

Heat large skillet over medium heat. Add beef, onion, and pepper; cook until beef is browned. Drain fat. Place beef mixture, chili powder, tomatoes, beans, and salsa in slow cooker; stir. Cover and cook on low for 5 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, onions, olives, and sour cream. OR, let chili cool and place in freezer bags for later!