By michelle s
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and bell pepper to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Add the lean ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 6-7 minutes.
Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Cook for another 1-2 minutes until the spices are fragrant.
Add the crushed tomatoes and rinsed kidney beans to the pot. Stir to combine.
Season with salt and black pepper to taste. Bring the mixture to a simmer, then lower the heat to medium-low and let it cook for 15-20 minutes, stirring occasionally.
While the chili simmers, heat the cornbread if necessary.
Serve the chili hot with a piece of cornbread on the side.
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This Main Course Dinner Comfort Food recipe is ready in 45 minutes and features lean ground beef, canned kidney beans (rinsed), bell pepper, diced and other delicious ingredients. Contains 420 calories total.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and bell pepper to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Add the lean ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 6-7 minutes.
Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Cook for another 1-2 minutes until the spices are fragrant.
Add the crushed tomatoes and rinsed kidney beans to the pot. Stir to combine.
Season with salt and black pepper to taste. Bring the mixture to a simmer, then lower the heat to medium-low and let it cook for 15-20 minutes, stirring occasionally.
While the chili simmers, heat the cornbread if necessary.
Serve the chili hot with a piece of cornbread on the side.
Calories per Serving: 420
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