PCOS Friendly Classic Three-Bean Chili

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

6 servings

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
½ tsp cayenne pepper
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 ½ cups beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
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
½ tsp black pepper
1 tbsp olive oil

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
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 7–8 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 5–6 minutes.

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