Easy Beef Chilli

Prep: 15 min |

Cook: 45 min |

Serves: 8

Ingredients

2 tbsp olive oil
1 med onion (chopped)
2 clove garlic (minced)
1 jalapeño pepper
(seeds removed, minced)
1lb lean ground beef
1 can low-sodium kidney beans R/D*
1 can low-sodium cannellini or great
northern beans R/D*
1 can low-sodium black beans R/D*
1 can no-added-salt fire-roasted
diced tomatoes
1 can no-added-salt fire-roasted
diced tomatoes
1 cup low-sodium beef broth
2 tbsp chili powder
2 tsp ground oregano
1 tsp ground cumin
1/2 tsp stevia brown sugar blend
1/4 tsp salt
1/4 tsp cayenne pepper
* R/D = Rinse and drain

Directions

Heat the olive or canola oil in a medium pot over medium heat. When the oil is shimmering, add the onion, garlic, and jalapeño and cook until the onion is translucent and the garlic is fragrant, 3 minutes.

Add the ground beef and cook until browned, 8 minutes, breaking up the pieces using the back of a wooden spoon while cooking.

Add the remaining ingredients to the pot and stir to combine. Raise the heat to high and bring the mixture to a boil. Then lower the heat to medium low and simmer, covered, until the beef is cooked through and the flavors combine, 30 minutes. Stir occasionally during cooking time.

Remove the chili from the heat and allow to cool for 10 minutes before serving.