Sunday-Night Chili
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped, plus more for serving
- 2 green bell peppers, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 1 1/2 pounds ground beef
- 1/4 cup tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 28-ounce cans diced tomatoes
- 2 15.5-ounce cans kidney beans, rinsed
- cut-up avocado and sour cream, for serving
Directions
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 294
- Fat 11g
- Sat Fat 3g
- Cholesterol 51mg
- Sodium 918mg
- Protein 23g
- Carbohydrate 22g
- Sugar 8g
- Fiber 7g
- Iron 5mg
- Calcium 66mg
What does this mean? See
Nutrition 101
.
Quick Tip
The chili can be frozen for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring
occasionally, until heated through, 15 to 20 minutes.
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