Ingredients
1 lb ground beef
½ tbsp chili powder
½ tsp ground cumin
5½ oz yellow onions, diced
4 oz yellow bell peppers, or any bell peppers of your choice, diced
2 garlic cloves, minced
1½ tbsp vegetable oil
4 oz green chili, or red chili, canned and diced
15 oz tomatoes, canned, diced or crushed
2½ cups beef broth
2 cups red kidney beans, or black, or pinto beans, canned and drained
salt and ground black pepper , to taste
1 sprig cilantro
Preparation
Heat up either a Dutch oven or deep skillet with oil. Add the ground beef and saute until browned. Drain off excess fat if necessary.
Add the bell peppers, onions, garlic, cumin, and chili powder then saute briefly.
Add the beef broth, tomatoes, and chilis. Bring this to a simmer, and continue simmering for roughly 15 minutes until beef is fully cooked and the soup has slightly reduced.
Towards the last 5 minutes of cooking, add the beans and stir to combine.
Season with salt and pepper. Adjust accordingly.
Ladle into soup bowls and garnish with cilantro. Serve!
