Description
A heartwarming dish that combines tender beef, vibrant vegetables, and a medley of spices. Perfect for chilly evenings, this crowd-pleaser is easy to prepare and even better as leftovers.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups low-sodium beef broth
- 1 cup bell peppers, diced
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the onions, mincing the garlic, and dicing the bell peppers.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent. Add minced garlic and cook for about 1 minute until fragrant.
- Increase the heat to medium-high and add ground beef. Cook until browned, breaking it into smaller chunks as it cooks.
- Stir in bell peppers along with chili powder and cumin; cook for an additional 3-4 minutes.
- Pour in diced tomatoes and beef broth; bring to a simmer for about 10 minutes.
- Gently mix in kidney beans; heat through for another 5 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg