Meat Chili

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Sauté Vegetables

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1/2 Red Bell Pepper

Heat a non-stick skillet over medium heat and lightly coat it with olive oil. Add diced onion and bell pepper to the skillet. Sauté until softened, about 3-4 minutes.

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Cook Aromatics and Meat

• 1 Garlic Clove
• 150g Ground Beef

Add minced garlic to the skillet and cook for another minute until fragrant. Then, add the ground beef to the skillet. Season with salt and pepper to taste. Break it up with a spoon and cook until browned and cooked through.

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Season and Simmer

• 1/2 tsp Ground Cumin
• 1/2 tsp Paprika
• 1/4 tsp Dried Oregano
• 1/4 tsp Chili Powder
• 100g Diced Tomatoes
• 1 tbsp Tomato Paste
• 240mL Beef or Vegetable Broth

Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Cook for another minute to toast the spices then add in the tomato paste and cook for another minute again. Add the canned diced tomatoes and low-sodium beef or vegetable broth to the skillet. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes to allow the flavors to meld together and the chili to thicken.

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Add Beans

• 100g Red Kidney Beans

Stir in the canned, drained and rinsed kidney beans. Cook for an additional 5 minutes.

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Serve

• 50g Avocado

Taste and adjust seasoning if needed and add avocado on top. Serve hot, with optional additional topping such as shredded cheese, chopped green onions, or Greek yogurt if desired.