YOUR SOLIN GENERATED RECIPE
Smoky Chili Beef and Bean Stew
Sautéed lean ground beef and kidney beans simmered in a rich, smoky tomato base with aromatic spices and crisp bell peppers.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup kidney beans
0.5 cup tomato puree
0.5 cup yellow onion
0.5 cup bell pepper
1 tsp olive oil
1 tsp chili powder
0.5 tsp smoked paprika
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the olive oil in a medium heavy-bottomed pot over medium-high heat.
Add the ground beef to the pot and cook until fully browned, using a wooden spoon to break the meat into small crumbles.
Stir in the diced yellow onion and bell pepper, and continue to sauté for 4-5 minutes until the vegetables have softened and become translucent.
Add the chili powder, smoked paprika, cumin, sea salt, and black pepper, stirring constantly for 60 seconds to toast the spices and release their oils.
Pour in the tomato puree, water, and the rinsed kidney beans, then stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the stew to thicken and the flavors to meld.