215 oz can dark red kidney beans, drained and rinsed
215 oz can light red kidney beans, drained and rinsed
Shredded cheddar cheesefor serving
Sour Cream or Low Fat plain Greek Yogurt
Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute until soft. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally to brown beef.
Drain fat from beef, Pour browned beef into slow cooker.
Stir in diced tomatoes, tomato sauce, dark and light red kidney beans chili powder, cumin, paprika, coriander and season mixture with salt and pepper to taste.
Cook in crockpot on low for 6 hrs, or on high for 4 hrs.
Topping Ideas: shredded cheese, sour cream or low fat greek yogurt, chopped red or green onions, jalapenos, or hot sauce. You can also serve with cornbread, biscuits, saltine crackers or tortilla chips.