Sunday-Night Chili

sunday-night-chili
Photo by Raymond Hom
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4.0 stars based on 35 reviews
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 294 calories
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 51 mg
    • Sodium 918 mg
    • Protein 23 g
    • Carbohydrate 22 g
    • Sugar 8 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 66 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 large onion, chopped, plus more for serving
  3. Check 2 green bell peppers, chopped
  4. Check 4 cloves garlic, chopped
  5. Check kosher salt and black pepper
  6. Check 1 1/2pounds ground beef
  7. Check 1/4cup tomato paste
  8. Check 2tablespoons chili powder
  9. Check 2teaspoons ground cumin
  10. Check 2 28-ounce cans diced tomatoes
  11. Check 2 15.5-ounce cans kidney beans, rinsed
  12. Check cut-up avocado and sour cream, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, garlic, and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Add the beef, increase heat to medium-high, and cook, breaking up the beef with a spoon, until no longer pink, 8 to 10 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
  3. Add the tomatoes (with their juices), beans, ½ cup water, 1 teaspoon salt, and ½ teaspoon black pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Serve with the avocado, onion, and sour cream.