Ingredients
1 tablespoon neutral oil
1 large yellow onion, chopped
1 small green bell pepper, chopped
2 medium stalks celery, chopped
1 1/2 pounds 90%-lean ground beef
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 cups unsalted chicken broth
2 (8 ounce) cans no-salt-added tomato sauce
1 (15 ounce) can no-salt-added dark kidney beans, rinsed
1 (15 ounce) can no-salt-added pinto beans, rinsed
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon salt
3/4 cup plain Greek yogurt (optional garnish)
Instructions
Heat neutral oil in a large Dutch oven over medium-high heat.
Add the onion, green bell pepper, and celery; sauté until softened.
Add the ground beef to the vegetables and cook until browned, breaking it apart as you stir.
Add the tomato paste, chili powder, cumin, garlic powder, and onion powder to the pot and cook for 1-2 minutes to bloom the spices.
Pour in the chicken broth, tomato sauce, and undrained diced tomatoes.
Stir in the rinsed kidney beans and pinto beans.
Season with salt.
Bring the mixture to a simmer, then reduce heat to low and cover.
Simmer for at least 30-45 minutes to allow the flavors to meld and the chili to thicken.
Serve hot, optionally topped with a dollop of Greek yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors often improve the next day as the spices continue to permeate the beans and beef.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop Simmer
- Cuisine: American
- Diet: High Protein