Description
A delicious spicy beef chili made with ground beef, kidney beans, and a mix of vibrant vegetables and spices.
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers (mix of red and green), diced
- 1 can (14 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, rinsed and drained
- 3 tbsp gochujang paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, fresh cilantro
Instructions
- In a large pot over medium heat, add oil and sauté onions, bell peppers, and garlic until fragrant (about 5 minutes).
- Increase heat slightly; add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in gochujang, cumin, and paprika; cook for 2 minutes until aromatic.
- Add diced tomatoes and kidney beans; mix well.
- Bring to a simmer, cover partially, and let cook for about 20 minutes.
- Serve hot with desired toppings.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to three days or frozen for longer storage.
- Adjust the spiciness by adding more or less gochujang to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg