Lunch / Dinner
Beef Chili and Chili Bowls
12 Servings
400 Minutes
Ingredients
- 1 Tbsp Avocado Oil
- 1 (20 oz) Package 85% Lean Ground Beef
- 1 (28 oz) Can Diced Tomatoes
- 1 (16 oz) Can Tomato Sauce
- 1 (16 oz) Can Pinto Beans, rinsed and drained
- 1 (16 oz) Red Kidney Beans, rinsed and drained
- 1 (16 oz) 2 Cups Black Beans, rinsed and drained
- 1 Small Onion, diced
- 4 Green Chiles, dice (optional – depending on the family spice tolerance)
- 1 Tbsp Minced Garlic
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
Instructions
- Add avocado oil to a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until completely browned, about 7 to 10 minutes. Make sure to break up the beef into small pieces as it cooks.
- Stir in the diced tomatoes, tomato sauce, pinto beans, kidney beans, black beans, chopped onion, green chiles, chili powder, minced garlic, oregano, and cumin. Mix well to combine all the ingredients.
- Let it simmer for 30 minutes
Instant Pot instructions
- Add all ingredients to the pot, mix well, making sure the ground beef is broken up.
- Set the pot to High Pressure for 20 mins and press start.
- Slow release once the time is up.
PLANT-BASED OPTION:
NUTRITION INFORMATION
CALORIES 231 | FAT 8g | CARBS 24g | PROTEIN 17g