Ingredients:

  • 1 lb (450 g) ground beef or turkey (85% lean recommended)
  • 1 can (15 oz/425 g) kidney beans, drained and rinsed
  • 1 can (15 oz/425 g) diced tomatoes (with juice)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 g) chili powder
  • 1 tsp (5 g) cumin
  • 1 tsp (5 g) paprika
  • 1/2 tsp (2 g) cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 2 cups (480 ml) beef or vegetable broth
  • Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add diced onions and bell pepper; sauté until soft (about 5 minutes).
  3. Stir in minced garlic; cook until aromatic (about 1 minute).
  4. Add ground beef or turkey; brown meat until fully cooked, breaking it apart as it cooks (about 5-7 minutes).
  5. Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper; cook for an additional minute to toast the spices.
  6. Pour in diced tomatoes (with juice) and broth; bring to a boil.
  7. Reduce heat and stir in kidney beans; simmer for 30 minutes to develop flavors (stir occasionally).
  8. Adjust seasoning if necessary and remove from heat.
  9. Serve hot, topped with optional garnishes.