Name: Smoky Beef Chili with Black Beans, Pepper, Carrot, Cilantro & Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 6 medium carrots; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 3 cloves garlic; 1.02 kg lean ground beef; ⅓ cup plain Greek yogurt; 3 red bell peppers; 9 tbsp tomato paste; 1 ½ medium yellow onions; black pepper; chili powder; extra virgin olive oil; salt; smoked paprika

Smoky Beef Chili with Black Beans, Pepper, Carrot, Cilantro & YogurtSmoky Beef Chili with Black Beans, Pepper, Carrot, Cilantro & Yogurt — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

6 medium carrots

1420 ml chicken or vegetable broth

1 small bunch cilantro

3 cloves garlic

1.02 kg lean ground beef

⅓ cup plain Greek yogurt

3 red bell peppers

9 tbsp tomato paste

1 ½ medium yellow onions

black pepper

chili powder

extra virgin olive oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a medium bowl.

Peel, trim, and small dice carrots. Add to the bowl with the bell pepper.

Peel, halve, and mince onions; peel and mince garlic. Add both to the bowl and set aside.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add beef and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

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

When the beef is done, add veggies and tomato paste to the pot; cook, stirring occasionally, until softened, 4-5 minutes. (Reserve bowl for later use.)

Add beans and broth to the pot; stir to combine the chili, then bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until beans are tender, about 10 minutes. Remove from heat.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the chili is done, add half of the cilantro and stir to combine. (Reserve remaining cilantro for serving.)

To serve, divide chili between bowls; top with reserved cilantro and a dollop of yogurt. Enjoy!

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