optional - 1 (10 oz.) bag of cleaned, chopped kale (I like the Trader Joe's Tuscan kale)
Instructions
Spray a large skillet with coconut oil spray and set it to heat over medium heat. Add the mirepoix mix and the ground beef. Gently break up the ground beef and cook the mixture until the beef is no longer pink and the vegetables are softened.
Put the mixture into a colander and run warm water over it to remove the fat from the beef. Add this mixture to the slow cooker.
Add all the other ingredients except for the kale into the slow cooker and stir. Set to cook on low for 5-6 hours. If you are using kale (or other hearty greens, anything will do, really), add those about 45 minutes before you're going to serve the chili.
Serve with toppings, if desired: diced avocado, grated cheese, sour cream/Greek yogurt, Tabasco sauce, etc. etc.