This healthier version of chili con carne is a hearty and flavorful dish that’s a great source of lean protein, fiber, and essential nutrients. Enjoy it with a side of whole-grain bread or a simple green salad for a complete meal.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 lb of lean ground beef
• 2 tablespoons of tomato paste
• 1 can (14.5 oz) of diced tomatoes, no salt added
• 1 can (15 oz) of kidney beans, rinsed and drained
• 1 can (15 oz) of black beans, rinsed and drained
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup of low-sodium beef or vegetable broth
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: Chop the onion, garlic, and bell peppers.
2. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes. Add the bell peppers and cook for an additional 3 minutes until they start to soften.
3. Brown the Meat: Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
4. Add the Tomato Paste and Spices: Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
5. Simmer the Chili: Add the diced tomatoes, kidney beans, black beans, and broth. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover. Allow it to simmer for at least 30 minutes, stirring occasionally. For deeper flavor, let it simmer for up to 1 hour.
6. Garnish and Serve: Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.