Beef and Bean Chili
Looking for a simple cozy meal to enjoy on a cold winter evening? Try this Beef and Bean Chili. It's gluten-free and absolutely delicious.
Ingredients
- 2 yellow onions diced
- 2 green bell peppers seeded and diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 lbs grass-fed ground beef
- 5 tbsp tomato paste
- 4 tbsp chili powder
- 2 tsp smoked paprika
- 1 tbsp ground cumin
- 2 15- oz can diced tomatoes
- 4 cups low-sodium beef broth
- 2 15- oz can red kidney beans drained and rinsed
- salt and pepper to taste
- ADDITIONAL OPTIONAL TOPPINGS
- sour cream
- shredded cheddar cheese
- scallions
- jalepeno
- diced avocado
Instructions
- In a large dutch oven or pot, heat the olive oil over medium heat. When hot, add the onion, bell pepper, garlic salt and pepper to taste. Saute, until the veggies are tender; about 8 minutes.
- Next, add the ground beef, salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes.
- Once the beef is browned, add the tomato paste, chili powder, smoked paprika, and cumin. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
- Add the fire-roasted tomatoes and broth. Stir to combine then bring to a simmer.
- Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (You can simmer for 2 hours if you had more time).
- About 15 minutes prior to serving, add the beans and stir to combine. Cook, uncovered until the beans are tender.
- Serve with desired toppings and enjoy!