YOUR SOLIN GENERATED RECIPE
Smoky Beef and Bean Chili
Sautéed lean ground beef and kidney beans simmered in a rich, smoky tomato broth infused with aromatic spices for a deeply comforting bowl.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup canned red kidney beans
0.5 cup tomato puree
0.5 cup diced yellow onion
0.5 cup diced green bell pepper
0.5 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the olive oil in a medium pot over medium-high heat.
Add the diced onion and bell pepper, sautéing for 4-5 minutes until the vegetables are softened and fragrant.
Add the ground beef to the pot, breaking it apart with a spoon, and cook until browned and no longer pink.
Stir in the chili powder, smoked paprika, cumin, sea salt, and black pepper, coating the meat and vegetables thoroughly.
Pour in the tomato puree, water, and rinsed kidney beans, stirring to combine all ingredients.
Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly before serving.