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One-Pot Beef and Vegetable Chili

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Experience the comforting warmth of One-Pot Beef and Vegetable Chili, a hearty dish that combines seasoned lean beef and colorful vegetables in a rich, flavorful broth. Perfect for chilly evenings or gatherings, this chili is easy to prepare and promises to become a favorite at your table. Elevate your dining experience with every spoonful of this satisfying meal that brings friends and family together.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, rinsed
  • 1 cup bell peppers (mixed colors), diced
  • 1 medium sweet onion, chopped
  • 3 cloves fresh garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 cups low-sodium beef broth
  • 1 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until fragrant and translucent (about 3–5 minutes).
  2. Increase heat slightly, add ground beef, and cook until browned (5–7 minutes). Drain excess fat if necessary.
  3. Stir in diced bell peppers and canned tomatoes (juice included). Cook for another 3 minutes.
  4. Sprinkle chili powder and cumin over the mixture, then pour in beef broth. Stir well to combine.
  5. Bring to a gentle boil, reduce heat to low, cover, and let simmer for about 30 minutes.
  6. In the last 10 minutes of cooking, stir in kidney beans until heated through.

Nutrition

Keywords: - For added flavor, consider incorporating a splash of lime juice or a sprinkle of fresh cilantro before serving. - To make this chili vegetarian-friendly, substitute ground beef with lentils or black beans. - Store leftovers in an airtight container for up to four days or freeze for up to three months.

Find it online: https://timeforkitchen.com/ultimate-one-pot-beef-and-vegetable-chili-recipe/