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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 tablespoon minced garlic |
1 pound lean ground beef or bison |
3 tablespoons unsweetened cocoa |
1 tablespoon chili powder |
1 teaspoon cumin |
1 teaspoon chipotle chile powder |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon crushed red pepper |
2 green bell peppers, seeded and chopped |
2 (15-ounce) cans low-sodium diced tomatoes in juice |
1 (15-ounce) can kidney beans |
1 (15-ounce) can black beans |
1/4 cup chopped fresh cilantro |
2 tablespoon tablespoons diced red onion |
Directions:
1. Heat oil in a large stockpot over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add beef and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chili powder, cumin, chipotle powder, salt, pepper, and crushed red pepper, and cook for 1 minute until fragrant. Add bell peppers, tomatoes, and beans, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, 40-45 minutes.
2. Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.
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