Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup red bell pepper, diced
  • 1 cup carrots, finely diced
  • 1 cup zucchini, diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 15 oz kidney beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until the beef is mahogany-colored and no longer pink.
  2. Stir in the diced onion, carrots, and bell pepper. Cook for 5–7 minutes until the onions become translucent and soft. Add the garlic, chili powder, cumin, paprika, and oregano. Stir constantly for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste. Pour in the crushed tomatoes, beef broth, and kidney beans. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  4. Stir in the zucchini, corn, and peas during the last 5 minutes of cooking to ensure vegetables maintain their color and texture.