Name: Ground Beef, Bell Pepper & Green Bean Chili with Yogurt
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 0.681 kg green beans; 1 ½ small bunches green onions (scallions); 1.02 kg lean ground beef; ¾ cup plain Greek yogurt; 3 red bell peppers; 1 ½ medium yellow onions; black pepper; chili powder; salt; virgin coconut oil

Ground Beef, Bell Pepper & Green Bean Chili with YogurtGround Beef, Bell Pepper & Green Bean Chili with Yogurt — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

6 cloves garlic

0.681 kg green beans

1 ½ small bunches green onions (scallions)

1.02 kg lean ground beef

¾ cup plain Greek yogurt

3 red bell peppers

1 ½ medium yellow onions

black pepper

chili powder

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim and discard the ends of the green beans; cut the beans into 1 ¼-cm pieces and transfer to a large bowl.

Quarter the bell peppers lengthwise; remove and discard the seeds and white membrane, then small dice the peppers. Add to the bowl with the beans.

Peel and small dice the onion; add to the bowl.

Preheat a medium saucepan over medium-high heat.

Peel and mince the garlic; add to the bowl.

Add coconut oil to the saucepan and swirl to coat the bottom.

Add the ground beef to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving the juices in the saucepan.

Once the beef has been transferred, add all of the vegetables to the pan. Cook, stirring frequently, until the vegetables have softened, 5 to 7 minutes.

Return the beef to the saucepan and season with chili powder, salt, and black pepper; stir to combine.

Add the diced tomatoes to the saucepan; bring to a boil, then reduce the heat to a simmer and cook for 5 to 10 minutes.

While the chili cooks, trim and discard the root ends of the green onions; chop the onions into 6-mm pieces. Stir the white parts into the chili and transfer the green parts to a small bowl.

To serve, spoon the chili into a bowl, add dollops of yogurt over top, and sprinkle with the green onions. Enjoy!

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