Slow Cooker Chili dairy and gluten free

CLASSIC SLOW COOKER CHILI

INGREDIENTS

•  1 tablespoon vegetable or coconut oil
•  1 medium yellow onion, diced small
•  1 medium red bell pepper, diced small
•  4 medium garlic cloves, finely chopped
•  2 tablespoons chili powder (gluten free, I use McCormick)
•  1 tablespoon ground cumin (gluten free, I use McCormick)
•  1 pound lean ground beef or ground turkey (see note)
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1 tablespoon brown sugar
•  1 (28-ounce) can diced tomatoes (gluten free)
•  1 (14-ounce) can tomato sauce (gluten free)
•  2 (15-ounce) cans light or dark kidney beans, rinsed and drained (gluten free)

INSTRUCTIONS

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder and cumin and stir to combine. Cook for another minute or so.
2. Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
3. Scoop the mixture into a round 5-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
4. Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.

Source: Mel's Kitchen Cafe

Note: Check all cans and spices to make sure they are gluten free. If you don't need it dairy free you can serve it with cheese and sour cream