Ingredients
Scale
- 1 lb ground beef (80% lean)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, chopped
- 1 cup bell peppers (mixed green and red), chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- 2 cups low-sodium beef broth
- 2 tsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers; sauté until soft.
- Push veggies aside, add ground beef, and brown until no pink remains.
- Stir in minced garlic, chili powder, cumin, salt, and pepper; cook for 1 minute until fragrant.
- Add diced tomatoes (with juice) and kidney beans; mix well.
- Pour in beef broth to cover ingredients slightly. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes.
- Taste your chili and adjust seasoning as desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg