Weeknight Beef Chili

Ingredients

• 15 mlCanola oil
• 1 mediumYellow onions, chopped
• 1 mediumGreen bell pepper, chopped
• 3 clovesGarlic, minced
• 500 gLean ground beef
• 10 gChili powder
• 5 gGround cumin
• 6 gSalt
• 3 gGround black pepper
• 1 canCanned diced tomatoes, undrained
• 1 canCanned red kidney beans, drained and rinsed
• 250 mlChicken broth (low sodium)

Method

1. Heat 15 ml canola oil in a large pot or Dutch oven over medium heat. Add the 250 g chopped yellow onion and 200 g chopped green bell pepper and cook, stirring occasionally, until softened, about 5 minutes.⏱ 5 min timer in cook mode
2. Add the 15 g minced garlic and cook for another 1 minute until fragrant.⏱ 1 min timer in cook mode
3. Add the 500 g lean ground beef to the pot. Break it apart with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.⏱ 8 min timer in cook mode
4. Stir in the 10 g chili powder, 5 g ground cumin, 6 g salt, and 2.5 g ground black pepper. Cook for 1 minute, stirring constantly, until fragrant.⏱ 1 min timer in cook mode
5. Pour in the 796 ml can of undrained diced tomatoes, the 540 ml can of drained and rinsed kidney beans, and 250 ml chicken broth. Bring the mixture to a simmer.
6. Reduce heat to low, cover, and let the chili simmer for 15-20 minutes, stirring occasionally, until slightly thickened.⏱ 20 min timer in cook mode