Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 cup bell peppers (any color), diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes (fire-roasted recommended)
- 1 can (15 oz) kidney beans, rinsed
- 2 tbsp taco seasoning
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
Instructions
- Brown the ground beef in a large pot over medium heat for 5-7 minutes until no longer pink.
- Add diced onion, bell peppers, and minced garlic; sauté for 3-4 minutes until softened.
- Stir in taco seasoning and canned tomatoes; cook for an additional 1-2 minutes.
- Pour in chicken broth and kidney beans; bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Serve hot in bowls topped with cheddar cheese and sour cream or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 830mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 60mg