Ingredients
1 large red bell pepper, chopped
1 large onion, chopped
2 Tbsp. olive oil (or butter)
1 lb. ground beef
1 15 oz can diced carrots, rinsed
1 14.5 oz can diced tomatoes with juices
1 14.5 oz can crushed tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
2 cups vegetable broth or water
3 1/2 tbsp chili seasoning
2 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp ground black pepper
Optional Toppings: Chopped green onions, shredded cheese, whole milk, Greek yogurt or sour cream
Instructions
Bring a large pot to medium-high heat, add olive oil or butter, then add beef, and cook, stir, and crumble until fully cooked, about 6 minutes
Add remaining ingredients, mix well, and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until veggies have softened.
Makes 8 cups of chili. Serve with or without optional toppings.