Description
Hot and spicy beef and bean chili loaded with lots of yummy vegetables, topped with a sprinkle of cheddar cheese and cilantro.
Ingredients
Units
Scale
- 1 can kidney beans
- 1 can pinto beans
- 1 lb ground beef
- 6 cloves garlic, minced
- 1 yellow onion
- 3 carrots, chopped
- 2 bell peppers, chopped
- 1 jalapeño, slightly seeded chopped
- 1 can tomato paste
- 1 can fire-roasted tomatoes
- 2 cups bone broth
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 2 tsp chili powder
- 2 tbsp apple cider vinegar
Optional toppings:
- Shredded cheddar cheese
- Green onions
- Cilantro
- Lime slices
Instructions
- In a skillet over medium-high heat, brown ground beef, occasionally stirring around and breaking up the meat as it cooks. Remove from heat and set aside.
- In a dutch oven or large pot, add olive oil, chopped onions, peppers and carrots and sauté until soft.
- Next add in minced garlic and sliced jalapeño. Stir into the onion mixture and sauté for 2-3 minutes until fragrant.
- Next add in seasonings and tomato paste, stirring until vegetables are coated.
- Add in beans, cooked ground beef, fire roasted tomatoes, and bone broth.
- Cover and turn heat to medium low to cook and simmer for 35-45 minutes. Occasionally stir to make sure the bottom of the pan isn’t burning. If it does start to burn a bit, reduce heat to low.
- Once cooked, serve with shredded cheddar cheese, green onions, cilantro and/or lime slices to top.
- Prep Time: 15
- Cook Time: 45