Rating: 3 stars
121 Ratings
  • 5 star values: 23
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 25
  • 1 star values: 16

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Credit: Raymond Hom

Recipe Summary

hands-on:
20 mins
total:
1 hr 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

294 calories; fat 11g; saturated fat 3g; cholesterol 51mg; sodium 918mg; protein 23g; carbohydrates 22g; sugars 8g; fiber 7g; iron 5mg; calcium 66mg.
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