Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 red bell pepper, diced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 lb lean ground beef (90/10)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1 tsp kosher salt
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the diced onion and red bell pepper. Sauté for 5 minutes until the vegetables are softened and translucent.
  3. Add the lean ground beef to the pot. Cook until thoroughly browned, using a wooden spoon to break the meat into small crumbles.
  4. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne, and salt. Sauté for 1-2 minutes to bloom the spices in the fat.
  5. Add the tomato paste, black beans, fire-roasted tomatoes (with juices), and broth. Stir well to combine.
  6. Using the back of a wooden spoon, crush approximately one-third of the black beans against the side of the pot to release starches and naturally thicken the liquid.
  7. Bring to a simmer, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
  8. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Adjust salt to taste and serve hot.