Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your favorite)
- Chopped green onions for garnish (optional)
Instructions
- Heat a tablespoon of oil in a large pot over medium heat and sauté diced onions and diced bell peppers for about 4-5 minutes until soft.
- Add minced garlic and cook for an additional minute.
- Add ground beef, breaking it apart; cook until browned and season with salt and pepper.
- Pour in crushed tomatoes and add drained kidney and black beans along with chili powder, cumin, and paprika; stir well.
- Let the mixture come to a gentle simmer and cook for 20-30 minutes, stirring occasionally.
- Before serving, add shredded cheese and stir until melted; garnish with chopped green onions if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat on the stove or microwave; add water if it thickens too much.
- For a vegetarian version, substitute ground beef with lentils and use vegetable broth.
- Feel free to use different types of beans like pinto or chickpeas.
- Add diced jalapeños or hot sauce for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg