#PlatPrincipal Prep Time: 20 min. | Cook Time: 35 min. | Total Time: 55 min. | Servings: 8
- 2 tsp. olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celeri branch, diced
- 2 clove garlic
- 1 lb. ground beef
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. oregano
- kosher salt
- 1 can diced tomatoes
- 1 can red beans , drained and rinced
- Lowfat sour cream, sliced scallions and chopped jalapeños, for serving
- Heat the oil in a large pot over medium heat. Sauté the onion, peppers, celeri and garlic until tender, 4 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
- Add the tomato paste, chili powder, cumin and 1/2 tsp salt and cook, stirring, for 1 minute. Add the tomatoes (with their juices), 1/2 cup water and the beans, and bring to a boil. Reduce heat and simmer until slightly thickened, 12 to 15 minutes. Serve with sour cream, scallions and jalapeño, if desired.