Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 1 pound ground beef
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Shredded cheese and fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and bell pepper, cooking until they are soft.
- Add the ground beef and garlic, cooking until the meat is browned and crumbled.
- Stir in the diced tomatoes, kidney beans, chili powder, and cumin. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Bowl the chili and garnish with shredded cheese and fresh cilantro. Serve with cornbread.
Notes
- This chili can be stored in an airtight container in the refrigerator for up to 4 days.
- It can also be frozen for up to 3 months.
- Reheat on the stove or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg