Description
There are so many different chilis, but sometimes simple is best. Try this traditional recipe, made in minutes, and topped with avocado and green onion.
Ingredients
Units
Scale
- 1 onion (diced (about 1 1/2 cups))
- 1 green bell pepper (diced (about 1 cup))
- 2 cloves garlic (minced)
- 1 tbsp (15 ml) olive oil or avocado oil
- 2 lbs (900 g) ground beef
- 16 oz (480 ml) tomato sauce
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp cayennes pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground pepper
- 1/2 tsp paprika
- 1/2 cup (120 ml) water
Instructions
- In a large pot over medium high heat, add the oil to the pan. Cook the onions and bell peppers for 5-7 minutes, until translucent. Add the garlic and cook for an additional minute, stirring often to not burn the garlic.
- Add the ground beef and cook until the beef crumbles and no pink remains.
- Add the tomato sauce, beans, spices and water. Stir to combine.
- Cover with a lid and simmer for 20 minutes.
- Serve with diced avocado and green onion.
Notes
- I like my chili beefy and chunky.
- You can easily add more tomato sauce or diced tomatoes if you’re more of a saucy person.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420