Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, and chopped cilantro
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion becomes translucent (about 5 minutes).
- Add the ground beef to the pot, breaking it up. Cook until browned (7-10 minutes), then add the diced bell peppers.
- Stir in crushed tomatoes, kidney beans, chili powder, cumin, salt, black pepper, and beef broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Once thickened and bubbling, serve the chili in bowls with toppings like shredded cheese, sour cream, and cilantro.
Notes
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- This chili can be frozen for up to 3 months; cool completely before freezing.
- Pairs well with cornbread or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg