Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 1 bell pepper (any color), chopped (approx. 150g)
  • 1 lb ground beef mince (450g)
  • 1 tsp garlic powder (5ml)
  • 1 tsp chili powder (5ml)
  • ½ tsp cumin (2.5ml)
  • ½ tsp smoked paprika (2.5ml)
  • ¼ tsp cayenne pepper (optional, for heat) (1.25ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (410g)
  • 1 (15 oz) can kidney beans, drained and rinsed (425g)
  • 1 (15 oz) can pinto beans, drained and rinsed (425g)
  • ½ cup beef broth (120ml)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped fresh cilantro or parsley, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in garlic powder, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom.
  4. Stir in diced tomatoes (with juices), kidney beans, pinto beans, and beef broth. Season with salt and pepper to taste.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the flavors have melded.
  6. Garnish with fresh cilantro or parsley and serve hot with your favorite toppings.