Name: Chili-Style Beef Soup with Pinto Beans, Veggies, Avocado & Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 sticks celery; 6 cloves garlic; 1 small bunch green onions (scallions); 1.02 kg lean ground beef; 1 ½ limes; 3 (398 ml) cans pinto beans; ½ cup plain Greek yogurt; 3 red bell peppers; 3 (213 ml) cans tomato sauce; black pepper; cayenne pepper; chili powder; coriander, ground; cumin, ground; paprika; salt

Chili-Style Beef Soup with Pinto Beans, Veggies, Avocado & YogurtChili-Style Beef Soup with Pinto Beans, Veggies, Avocado & Yogurt — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

6 sticks celery

6 cloves garlic

1 small bunch green onions (scallions)

1.02 kg lean ground beef

1 ½ limes

3 (398 ml) cans pinto beans

½ cup plain Greek yogurt

3 red bell peppers

3 (213 ml) cans tomato sauce

black pepper

cayenne pepper

chili powder

coriander, ground

cumin, ground

paprika

salt

Instructions

Wash and dry the fresh produce.

Trim green onions and cut crosswise into ¼-inch pieces. Place in a medium bowl.

Trim, seed, and small dice bell peppers; trim and thinly slice celery. Add both to the bowl with the green onion.

Peel and mince garlic; add to the bowl with the veggies.

Preheat a large pot over medium heat.

Once the pot is hot, add beef and cook, breaking the meat apart with a spoon, until browned and cooked through, 6-7 minutes.

Meanwhile, drain and rinse beans; set aside to drain further.

When the beef is done, add veggies and salt to the pot; cook, stirring occasionally, until softened, 4-5 minutes.

When the veggies are soft, add spices to the pot and cook, stirring frequently, until fragrant, 1-2 minutes.

Add beans, water, and tomato sauce to the pot; stir to combine the soup, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until beans are tender, about 15 minutes.

While the soup simmers, cut limes into wedges.

Halve and pit avocados; scoop out with a spoon and small dice the flesh.

Divide soup between bowls; top with avocado and yogurt. Serve with lime wedges for squeezing over top. Enjoy!

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