Slow-Cooker Chili

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3 1/4 pounds ground chuck

1 medium-size green bell pepper, chopped

3 (14 1/2-oz.) cans diced tomatoes with garlic and onion, undrained

3 (10 3/4-oz.) cans CAMPBELL'S Tomato Soup

1 (16-oz.) can light red kidney beans, rinsed and drained

1 (6-oz.) can tomato paste

5 tablespoons chili powder

1 teaspoon freshly ground pepper

1/2 teaspoon paprika

Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced black olives, corn chips

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