Vegetarian Classic Beef Chili

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

5.0

(8)

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Ingredients

6 servings

2 tbsp neutral oil (such as canola or vegetable oil)
1 large yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
2 lb ground beef (80/20)
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 cup low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 cans (15 oz each) kidney beans, drained and rinsed

For serving

shredded cheddar cheese, for serving (optional)
Can be omitted
shredded cheddar cheese
sour cream, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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