YOUR SOLIN GENERATED RECIPE
Lean ground beef simmered with kidney beans and vibrant bell peppers in a smoky tomato broth that feels incredibly cozy.
INGREDIENTS
7 oz 93% Lean ground beef
0.25 cup Canned kidney beans
0.5 cup Crushed tomatoes
0.25 cup Yellow onion
0.5 cup Red bell pepper
0.5 tsp Extra virgin olive oil
1 tbsp Plain Greek yogurt
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium-high heat.
Add the diced yellow onion and red bell pepper to the pot, sautéing for 3 to 4 minutes until the onions are translucent and fragrant.
Add the lean ground beef, breaking it apart with a wooden spoon, and cook until it is thoroughly browned and no longer pink.
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper, ensuring the meat and vegetables are evenly coated in spices.
Pour in the crushed tomatoes, rinsed kidney beans, and water, stirring well to combine all ingredients.
Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld and the liquid to thicken into a rich sauce.
Transfer the chili to a serving bowl and finish with a dollop of plain Greek yogurt as a clean alternative to sour cream.