Here’s my go-to dinner meal when time is short and especially when the weather starts to chill. First of all, it’s my go-to because I usually have all these ingredients on hand and it’s a snap to put together. Secondly, look at all that gorgeous nutritious goodness all in one pot! It doesn’t get much better than this. Lean beef (or I’ve used ground turkey), onions, garlic, bell peppers, tomatoes and beans galore. There’s plenty of life-giving vitamins, minerals and mostly anti-oxidants that are so crucial to tissue repair and recovery. Bonus: This chili freezes very well so make a double batch for later!
A word about canned tomatoes. Interestingly enough, canned products provide not just convenience, but also a more concentrated source of anti-oxidants. The cooking process combined with the preservation of canning increases the amount of lycopene, a powerful anti-oxidant in tomatoes. That’s a win for this recipe and our health.
Another win is the symbiotic benefits of the iron from the beef combined with the vitamin C from the tomatoes and red bell peppers. The absorption of iron is enhanced in the presence of vitamin C.
- Chunky Beef and Bean Chili
- 1 Tbsp vegetable oil
- 1 pound extra-lean ground beef
- 1 cup chopped onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1 Tbsp brown sugar
- 1 1/2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp each sea salt and freshly ground black pepper
- 2 (16-ounce) cans Italian seasoned ready-cut stewed tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- Heat the oil in a large pot over medium-high heat. Add beef, onion, bell peppers, and garlic. Cook until beef is browned and vegetables are soft.
- Add brown sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Top with sour cream and grated cheese, if desired.