Slow Cooker Beef Chili

In a large skillet over medium heat, heat the olive oil. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.

Add the chopped onion, garlic, and red bell pepper to the skillet. Sauté for about 5 minutes, until the vegetables are softened.

Transfer the beef and vegetable mixture to the slow cooker. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, black pepper, and beef broth.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili is thickened and the flavors are melded together.