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Chili Aztec

Name: Chili Aztec
Total time: 50 min
Ingredients: 1 pound lean ground beef; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) pinto beans, drained and rinsed; 1 can (14.5 ounces) fire-roasted tomatoes; 1 red bell pepper, chopped; 1 jalapeño, seeded and chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 tablespoon vegetable oil; Salt and pepper to taste

50 min 600 kcal per serving Medium

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Ingredients

4 Servings

lean ground beef1 pound
kidney beans15 ounces
pinto beans15 ounces
fire-roasted tomatoes14,5 ounces
red bell pepper1 medium
jalapeño1 medium
garlic2 cloves
chili powder1 tablespoon
oregano1 teaspoon
smoked paprika1 teaspoon
vegetable oil1 tablespoon
saltto taste
pepperto taste

Instructions

1
Heat the vegetable oil in a large pot over medium heat.
2
Add the lean ground beef and cook until browned, breaking it apart with a spoon.
3
Add the chopped red bell pepper, jalapeño, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
4
Stir in the chili powder, oregano, and smoked paprika. Cook for another minute until the spices are fragrant.
5
Add the fire-roasted tomatoes, kidney beans, and pinto beans to the pot. Stir well to combine.
6
Season with salt and pepper to taste.
7
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally.
8
Taste and adjust seasoning if necessary before serving.