Name: Ground Beef Chili
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 pound ground beef (93% lean); 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 1 tablespoon extra virgin olive oil; 1 large yellow onion (chopped, about 2 cups); 2 green bell peppers (chopped, about 2 cups); 1 red bell pepper (chopped, about 1 cup); 1 medium sweet potato (peeled and cut into 1/2-inch dice); 4 cloves garlic (minced, about 4 teaspoons); 1 ½ tablespoons ground chili powder; 2 teaspoons ground cumin; 2 teaspoons chipotle chili powder; 2 teaspoons dried oregano; ¼ teaspoon cayenne pepper; ⅛ teaspoon ground cinnamon; 2 (14-ounce) cans low-sodium beef broth; 2 (15-ounce) cans fire roasted diced tomatoes in their juices; 1 (15-ounce) can reduced sodium dark or light red kidney beans (rinsed and drained); 1 (15-ounce) can reduced sodium black beans (rinsed and drained); ½ teaspoon granulated sugar; toppings of choice (sliced avocado, plain nonfat greek yogurt, crushed tortilla chips, lime wedges, shredded cheese)

Description

This Ground Beef Chili is a comforting and flavorful dish, combining lean beef, vibrant bell peppers, and aromatic spices for a quick and satisfying meal.

Ingredients

Scale

1 pound ground beef (93% lean)
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 large yellow onion (chopped, about 2 cups)
2 green bell peppers (chopped, about 2 cups)
1 red bell pepper (chopped, about 1 cup)
1 medium sweet potato (peeled and cut into 1/2-inch dice)
4 cloves garlic (minced, about 4 teaspoons)
1 ½ tablespoons ground chili powder
2 teaspoons ground cumin
2 teaspoons chipotle chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 (14-ounce) cans low-sodium beef broth
2 (15-ounce) cans fire roasted diced tomatoes in their juices
1 (15-ounce) can reduced sodium dark or light red kidney beans (rinsed and drained)
1 (15-ounce) can reduced sodium black beans (rinsed and drained)
½ teaspoon granulated sugar
toppings of choice (sliced avocado, plain nonfat greek yogurt, crushed tortilla chips, lime wedges, shredded cheese)

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Instructions

Heat a large Dutch oven over medium-high heat. Add ground beef, kosher salt, and black pepper. Brown the meat, breaking it into small pieces until fully cooked, about 5 minutes. Transfer to a paper towel-lined plate to drain.
Reduce heat to medium. In the same pot, add extra virgin olive oil. Once hot, add chopped onion, green bell peppers, red bell pepper, and diced sweet potato. Cook, stirring for 10-15 minutes until softened and golden brown. Stir in minced garlic, ground chili powder, cumin, chipotle chili powder, oregano, cayenne pepper, and cinnamon. Cook for 1 minute until fragrant.
Pour in beef broth, scraping any browned bits from the bottom. Simmer for 3 minutes. Add diced tomatoes, red kidney beans, black beans, and reserved ground beef to the pot.
Lower heat to medium-low and partially cover the pot. Simmer for about 1 to 1 hour 15 minutes, stirring occasionally, until the chili thickens and smells amazing.
Add granulated sugar. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

For a spicier option, consider adding more cayenne or a dash of hot sauce.
Feel free to swap out the beans or add additional veggies based on your preference.
This chili tastes even better the next day, making it great for leftovers.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 23g
Cholesterol: 55mg