SafePlates

Ingredients

• 2 tbsp (30ml) olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp (30g) tomato paste
• 1 can (14 oz/400g) diced tomatoes
• 1 can (15 oz/425g) kidney beans, drained and rinsed
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 cup (240ml) beef broth
• 2 tsp (5g) ground cumin
• 2 tsp (5g) chili powder
• 1 tsp (2g) smoked paprika
• 1/2 tsp (1g) cayenne pepper (optional, for heat)
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1 minute.
4. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
5. Add the diced red and green bell peppers and cook for 3-4 minutes until slightly softened.
6. Stir in the tomato paste, ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to release the flavors.
7. Pour in the diced tomatoes and beef broth. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Add the kidney beans and black beans. Stir and simmer for another 10-15 minutes to heat through and allow the flavors to meld.
10. Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, or chopped cilantro.

Tip

For even richer flavor, make the chili a day ahead and reheat before serving. It pairs perfectly with rice or crusty bread.