Rating: 3 stars
899 Ratings
  • 5 star values: 193
  • 4 star values: 94
  • 3 star values: 201
  • 2 star values: 246
  • 1 star values: 165
  • 899 Ratings
Kate Merker and Sara Quessenberry

Gallery

Credit: Hans Gissinger

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 8 to 10 minutes.

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  • Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 1 minute.

  • Add the tomatoes (with their juices), beans, chocolate, ½ cup water, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes. Add the vinegar and stir to combine.

  • Serve with the avocado and additional onion, if desired.

Nutrition Facts

300 calories; fat 10g; saturated fat 3g; cholesterol 45mg; sodium 797mg; protein 24g; carbohydrates 28g; sugars 13g; fiber 7g; iron 4mg; calcium 57mg.
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