Anti Inflammatory Classic Three-Bean Chili
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Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Ā½ tsp cayenne pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 Ā½ cups beef broth
Chef's tipUse 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. - 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 tbsp olive oil
For serving
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7ā8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Add the onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5ā6 minutes.
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