Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) diced tomatoes
- 1 green bell pepper, chopped
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Prepare the Vegetables: Chop the green bell pepper, dice the red onion, and mince the garlic cloves.
- Brown the Ground Meat: Heat olive oil in a large pot, add the ground beef, and cook until browned. Mix in the spices for flavor.
- Combine Ingredients: Add diced tomatoes, kidney beans, black beans, and chopped vegetables. Stir and let simmer for 30-40 minutes.
- Serve Hot: Ladle the chili into bowls and garnish with fresh cilantro. Enjoy with crusty bread or over rice!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze individual portions for up to 3 months.
- Add lime juice or dark chocolate for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
