Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
3 cups finely chopped onions
2 cups finely chopped green bell peppers
1 clove garlic, minced
2 pounds lean ground beef (90% or leaner)
1 cup water
1 14-ounce can no-salt-added diced tomatoes
1 6-ounce can tomato paste
2 bay leaves
¼ cup chili powder
1 teaspoon ground cumin
1 teaspoon red-wine vinegar
¾ teaspoon salt
Ground pepper to taste
Pinch of cayenne pepper
1 15-ounce can kidney beans, rinsed
Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
Make Ahead Tip: Refrigerate for up to 5 days or freeze for up to 6 months.
303 calories;12 g fat(4 g sat); 8 g fiber; 23 g carbohydrates; 27 g protein; 54 mcg folate; 72 mg cholesterol; 7 g sugars; 0 g added sugars; 1,897 IU vitamin A; 46 mg vitamin C; 81 mg calcium; 5 mg iron; 674 mg sodium; 940 mg potassium
Vitamin C (77% daily value), Vitamin A (38% dv), Iron (28% dv)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 2½ vegetable, 3 lean meat, ½ fat
One of those rare recipes that were liked by all at the table. (My kids hate spicy...) I add a few pickled jalapenos to my bowl. I don't know why everyone liked it, but I think it was the abundance of tomato paste, which added a sweetness. I hid the leftovers for myself to take to work...