Cheesy Beef Skillet Chili
Servings: 4 Servings
2 tablespoons olive oil
1 lb (455 g) grass-fed ground beef (I use 85-90% lean)
1 medium onion, chopped
1 medium-large green bell pepper, chopped
4 large cloves garlic, minced or crushed
1 (14.5 oz/411 g) can no-salt-added diced tomatoes with juices
1 (6 oz/170 g) can tomato paste
1 1/2 cups (355 ml) water or low-sodium beef or vegetable stock
4 teaspoons no-salt-added taco spice blend (see Note)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (15.5 oz/439 g) can no-salt-added black beans, rinsed and drained
2 tablespoons chopped fresh parsley or cilantro, for garnish
Heat the oil in a large, deep skillet over high heat. Add the beef, onion, bell pepper, and garlic, and cook (uncovered) until the meat is browned and the vegetables are tender, about 8 minutes, stirring occasionally.
Add the diced tomatoes, tomato paste, water or stock, taco spice blend, salt, black pepper, and black beans, and bring up to a boil. Turn the heat down and simmer (uncovered) 5 minutes, stirring occasionally.
Turn the heat down to low, sprinkle the cheddar shreds on top, and cover the skillet. Cook until the shreds are melted, about 3 minutes (do not stir).
Serve with the parsley or cilantro sprinkled on top.
Recipe by: An Edible Mosaic