YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef simmered with aromatic peppers and kidney beans in a rich, smoky tomato broth that delivers a comforting warmth in every bite.
INGREDIENTS
5 oz 93% lean ground beef
0.25 tsp extra virgin olive oil
0.5 cup yellow onion
1 cup green bell pepper
0.5 cup tomato puree
0.25 cup red kidney beans
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup water
PREPARATION
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot, breaking it into small crumbles with a spatula, and cook until browned.
Stir in the diced yellow onion and green bell pepper, cooking for 4-5 minutes until the vegetables begin to soften.
Add the chili powder, cumin, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices and release their aroma.
Pour in the tomato puree, kidney beans, and water, stirring well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 15-20 minutes to allow the flavors to meld and the chili to reach your desired thickness before serving.