Ingredients
- 1 pound lean ground beef
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 can pinto beans (15 ounces) drained and rinsed
- 1 can black beans (15 ounces) drained and rinsed
- 2 cans diced tomatoes (14½ ounces each) undrained
- 1 can tomato paste (6 ounces)
- 3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- In a large pot, cook the ground beef over medium heat until browned, about 5 to 7 minutes, breaking it apart as it cooks.
- Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot with the beef. Cook for another 5 minutes until the vegetables are softened.
- Stir in the pinto beans, black beans, diced tomatoes with their juice, tomato paste, beef broth, chili powder, cumin, paprika, black pepper, and salt. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Serve in bowls with any condiments and toppings you like.
