1 tbsp olive oil
1 lb ground beef
3 oz yellow onion, chopped
2 cloves garlic, minced
15 oz tomato sauce, (1 can)
8 oz kidney beans, (1 can)
8 oz black beans, (1 can)
8 oz corn, (1 can)
8 oz tomatoes, (1 can), whole
2 cups beef broth
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
½ tsp cayenne pepper
salt and ground black pepper, to taste
To Serve:
1 tbsp cheddar cheese, grated
1 tbsp sour cream
For Garnish:
¼ tsp cilantro, per serving, chopped
Heat up a deep skillet or Dutch oven, add the beef and saute until caramelized, roughly 8 to 10 minutes. Set aside and drain any excess oil if needed.
Add the oil and onions. Saute until translucent.
Add the corn and tomato paste. Roast briefly.
Add the garlic, all your beans, tomatoes, tomato sauce, beef broth, chili powder, ground cumin, and cayenne pepper. Stir to combine and bring mixture to a boil.
Add the cooked beef and stir to combine. Simmer until the chili reduces by half, flavors deepen, and beef is fully cooked for roughly 30 minutes.
Season to taste with salt and pepper. Adjust accordingly.
Ladle your chili in a serving bowl. Top with cheese and sour cream if preferred. Garnish with cilantro.
Sugar: 9g
:
Calcium: 111mg
Calories: 493kcal
Carbohydrates: 42g
Cholesterol: 69mg
Fat: 25g
Fiber: 12g
Iron: 7mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 2g
Potassium: 1303mg
Protein: 30g
Saturated Fat: 9g
Sodium: 993mg
Trans Fat: 1g
Vitamin A: 2049IU
Vitamin C: 18mg
