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Quick and Easy Beef Chili

Serving Size

4-5

Ingredients

  • 3⁄4 onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 1⁄2 tablespoon olive oil
  • 14 ounces tomato sauce
  • 3⁄4 cup black beans drained & rinsed
  • 3⁄4 cup kidney beans drained & rinsed
  • 1⁄2 tablespoon chili powder
  • 1⁄2 tablespoon cumin
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 teaspoon garlic powder
  • 1 dash salt & 1 dash ground pepper
  • 1⁄4 teaspoon paprika
  • 1⁄4 cup water

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add the diced onions and green bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and translucent.
  • Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  • Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until the beef crumbles and no pink remains, about 5–7 minutes. Drain excess fat if needed.
  • Stir in the tomato sauce, black beans, kidney beans, spices (chili powder, cumin, cayenne, garlic powder, paprika), salt, pepper, and water. Mix well to combine.
  • Cover the pot with a lid and reduce the heat to low. Let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
  • Taste and adjust seasoning if needed. Serve hot with optional toppings like diced green onions or avocado.

Notes

Additional Toppings: 2 green onions diced & 1 avocado diced More flavor: add half a package of bacon, diced; this will also add more protein! Leftovers: Store in an airtight container for up to 5 days or freeze Gestational Diabetes Carb Count: 29 g Less carbs: Eliminate the one of the beans.

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