Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- 2 ½ teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon cinnamon
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 1 cup low sodium beef broth
- 1 can red kidney beans (rinsed and drained)
- 1 can pinto beans (rinsed and drained)
- 1 lime
- Optional garnishes: shredded cheddar cheese, sour cream or Greek yogurt, tortilla chips, avocado
Instructions
- Preheat a large pot over medium/high heat.
- Add the oil, onion, bell pepper, and a pinch of salt. Cook for 3-5 minutes.
- Add the garlic and cook for another minute.
- Add the ground beef, salt, chili powder, cumin, oregano, chili flakes, and cinnamon. Cook for 5-7 minutes, breaking up the meat while it cooks.
- Add the tomato paste, diced tomatoes, beef broth, kidney beans, and pinto beans. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.
- Finish with the juice of 1 lime. Serve with your favorite toppings.
Notes
- Drain excess grease from the beef if needed.
- For a thicker chili, simmer longer.
- Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg