Preparation Time: 90 min.
Difficulty: Intermediate
Total Calories: 520 kcal
Ingredients:
- 500g of ground beef
- 1 can of kidney beans (400g), drained
- 1 can of black beans (400g), drained
- 1 can of diced tomatoes (400g)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of vegetable broth
Kitchen Tools Needed:
- large pot
- wooden spoon
- measuring cups
- knife
- cutting board
Instructions:
- In a large pot, heat a bit of oil over medium heat. Add chopped onions and minced garlic, and sauté until the onions become translucent.
- Add the ground beef to the pot and cook until it’s browned. Drain excess fat if necessary.
- Stir in the chopped bell pepper and cook for another 5 minutes until slightly softened.
- Add the chili powder, cumin, paprika, salt, and pepper, stirring to coat the meat and vegetables evenly.
- Pour in the diced tomatoes, kidney beans, black beans, and vegetable broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
Macros:
- Total Calories: 520kcal
- Carbs: 35g
- Proteins: 40g
- Fats: 30g
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