Classic Beef and Vegetable Chili

Instructions

1. 1

   In a large pot, heat 1 tablespoon of olive oil over medium heat.

2. 2

   Add 1 medium onion, chopped, and sauté for about 3 minutes until softened.

3. 3

   Stir in 2 cloves garlic, minced, and cook for another minute until fragrant. Add 2/4 teaspoon salt.

4. 4

   Add 1 lb ground beef to the pot and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

5. 5

   Drain excess fat if necessary.

6. 6

   Add 1 bell pepper, chopped, and cook for 3-4 minutes until tender.

7. 7

   Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1-2 minutes to toast the spices.

8. 8

   Add 1 can (14 1/2 oz) diced tomatoes (with juice), 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 cup corn kernels, and 1 cup beef broth to the pot.

9. 9

   Bring the mixture to a simmer, then reduce heat to low and cover the pot.

10. 10

    Let it simmer for 30-40 minutes, stirring occasionally to prevent sticking.

11. 11

    Taste and adjust seasoning if necessary before serving.