Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 can (14.5 oz) diced tomatoes in juice
- 1 can (15 oz) kidney beans, rinsed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 green bell pepper, chopped
- 2 cups beef broth or stock
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat; add olive oil.
- Sauté chopped onions and bell peppers for about 5 minutes until softened.
- Push veggies aside and add ground beef; cook until browned, breaking apart with a spoon (about 7 minutes).
- Stir in minced garlic, chili powder, and cumin; sauté for another minute.
- Add diced tomatoes and kidney beans; mix well.
- Pour in beef broth; bring to a simmer.
- Cover partially and let simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg