Prep Time: 20 minutes
Cooking Time: 45 minutes
Ingredients
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 2 Tbsp. olive oil (or butter)
- 1 lb. ground beef
- 1 15 oz can diced carrots, rinsed
- 1 14.5 oz can diced tomatoes with juices
- 1 14.5 oz can crushed tomatoes
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 3 1/2 tbsp chili seasoning
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- Optional Toppings: Chopped green onions, shredded cheese, whole milk, Greek yogurt or sour cream
Instructions
- Bring a large pot to medium-high heat, add olive oil or butter, then add beef, and cook, stir, and crumble until fully cooked, about 6 minutes
- Add remaining ingredients, mix well, and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until veggies have softened.
- Makes 8 cups of chili. Serve with or without optional toppings.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1 cup
- Calories: 360
- Total Fat: 15g, 19%
- Saturated Fat: 4.5g, 22%
- Trans Fat: 0g
- Cholesterol: 50mg, 17%
- Sodium: 760 mg, 33%
- Total Carbohydrate: 35g, 13%
- Dietary Fiber: 11g, 38%
- Total Sugars: 8g
- Added Sugars: 0g
- Protein: 25g, 50%
- Vitamin D: 0.03mcg, 0%
- Calcium: 120mg, 9%
- Iron: 5mg, 28%
- Potassium: 1000mg, 22%