Easy Beef Chili (One Pot, Freezer Friendly)

Ingredients

• 750 g (1.65 lb) lean ground beef
• 1 onion and 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 cans (400 g each) chopped tomatoes
• 2 cans (400 g each) kidney beans, drained
• 250 ml (1 cup) beef stock
• Salt, pepper; to serve: sour cream or Greek yogurt, cheese, spring onions

Instructions

1. Heat the oil in a large pot over medium-high heat. Cook the onion and pepper for 5 minutes.
2. Add the beef and cook for 6–8 minutes, breaking it up, until browned.
3. Stir in the garlic, spices and tomato paste for 1 minute.
4. Add the tomatoes, beans and stock. Bring to a boil, then simmer uncovered for 30 minutes, stirring now and then, until thick.
5. Season to taste and serve with your toppings.

Nutrition per serving

kcal

410

Protein

34 g

Carbs

28 g

Fat

17 g

Tips

• Chili keeps 4 days in the fridge and 3 months in the freezer.
• Serve over rice, baked potatoes or with tortilla chips.
• Swap the beef for ground turkey for a leaner chili.