Weeknight Beef & Bean Chili

Ingredients

Quantities are for 4 servings.

• 1 lb Ground beef (85/15)
• 2 cans (15 oz) Black beans, canned
• 1 can (28 oz) Diced tomatoes, canned
• 1 each Yellow onion
• 1 each Bell pepper
• 3 cloves Garlic
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 1 cup Beef broth
• 6 oz Shredded cheddar cheese
• 1 small bag Tortilla chips

Instructions

1. In a large pot or Dutch oven, brown the ground beef with the diced onion and bell pepper over medium-high heat, breaking the meat into crumbles with a spoon as it cooks, about 6-8 minutes, until no longer pink (160°F internally). Drain off excess fat.
2. Stir in the minced garlic, chili powder, and cumin; cook 1 minute, stirring, until fragrant.
3. Add the diced tomatoes (with their juices), the drained and rinsed black beans, and the beef broth. Bring to a simmer, then reduce heat and cook uncovered 20-25 minutes, stirring occasionally, until slightly thickened.
4. Season with salt and pepper to taste.
5. Ladle into bowls and top with shredded cheddar and crushed tortilla chips.