In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
Cover and cook on LOW for 8-9 hours, stirring occasionally.
Season with salt to taste during the last hour of cooking.
To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
Serve the chili in bowls topped with salsa, cheese, and avocado slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.74 Kcal (711 kJ)
Calories from fat	49.16 Kcal
		% Daily Value*
Total Fat	5.46g	8%
Cholesterol	71.67mg	24%
Sodium	260.33mg	11%
Potassium	629.15mg	13%
Total Carbs	9.97g	3%
Sugars	3.41g	14%
Dietary Fiber	2.8g	11%
Protein	20.71g	41%
Vitamin C	26.7mg	45%
Vitamin A	0.3mg	10%
Iron	6.5mg	36%
Calcium	40.2mg	4%

Amount Per 100 g
Calories	65.33 Kcal (274 kJ)
Calories from fat	18.92 Kcal
		% Daily Value*
Total Fat	2.1g	8%
Cholesterol	27.58mg	24%
Sodium	100.19mg	11%
Potassium	242.14mg	13%
Total Carbs	3.84g	3%
Sugars	1.31g	14%
Dietary Fiber	1.08g	11%
Protein	7.97g	41%
Vitamin C	10.3mg	45%
Vitamin A	0.1mg	10%
Iron	2.5mg	36%
Calcium	15.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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