Slow Cooker Chili

(probably won't be Jeremy's favorite . . . right, Natalie?!)

1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)

Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6 to 7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.

* Leftovers are good for Mexican Haystacks (Fritos, lettuce, tomatoes, etc.) or even on baked potatoes.