Anti Inflammatory Classic Chili

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

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Ingredients

6 servings

2 tbsp neutral oil (such as canola oil or vegetable oil)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 large yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
2 lbs 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 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 cup beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
2 cans (15 oz each) kidney beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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 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.

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