Anti Inflammatory Quick Weeknight Chili
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (80/20)
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low-sodium 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 tsp salt, plus more to taste
- ½ tsp black pepper
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 pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
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