Dutch Oven Beef and Black Bean Chili

Richly spiced beef and black bean chili simmered with roasted peppers, served with seasoned tortilla chips and avocado.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $6.25/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• comfort food
• smoky
• rich

Ingredients

• 1.5 pound ground beef
• 1 yellow onion (large, diced)
• 1 red bell pepper (large, diced)
• 4 clove garlic (minced)
• 2 can canned black beans (rinsed and drained)
• 1 can canned crushed tomatoes
• 1 cup beef broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 avocado (large, diced)
• 4 ounce tortilla chips

Instructions

1. Heat a large Dutch oven over medium heat. Add the ground beef, diced yellow onion, and diced red bell pepper, cooking for 8 to 10 minutes while breaking up the beef until browned and vegetables are tender.
2. Add the minced garlic, chili powder, ground cumin, smoked paprika, and kosher salt. Stir continuously for 1 to 2 minutes until spices are fragrant.
3. Pour in the canned crushed tomatoes, gluten-free beef broth, and drained black beans. Stir well, scraping up any browned bits from the bottom of the pot.
4. Bring to a boil, then reduce the heat to low, cover partially with a lid, and simmer gently for 35 minutes, stirring occasionally until thick and flavors are melded.
5. Ladle the hot chili into bowls and top each serving with diced avocado, accompanied by crunchy gluten-free tortilla chips.

Notes

The flavor profile deepens overnight, making this chili even more flavorful when reheated for future meals.

Nutrition (per serving)

• Calories: 938
• Protein: 55.3 g
• Carbohydrates: 89.7 g
• Fat: 38.7 g
• Fiber: 21.1 g
• Sodium: 1736 mg
• Saturated Fat: 11.3 g
• Sugar: 11.6 g
• Cholesterol: 114 mg