 Ingredients — Serves 6
- 1 lb (450 g) lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium tomatoes, chopped
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 4 cups (950 ml) beef broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp black pepper
- ¾ tsp salt, or to taste
- ½ tsp red pepper flakes, optional
- 1 cup (150 g) corn, optional
- 1 tbsp chopped fresh parsley or cilantro
- 1 tbsp lemon or lime juice
Instructions
- Brown the beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook for 5–7 minutes, breaking it apart until browned. Drain excess fat if needed.
- Add aromatics: Add onion and bell peppers. Cook for 4–5 minutes until they begin to soften.
- Add garlic and tomato paste: Stir in garlic and tomato paste. Cook for 1 minute.
- Season: Add paprika, chili powder, cumin, oregano, black pepper, salt, and red pepper flakes.
- Add tomatoes and broth: Stir in fresh tomatoes, canned tomatoes, and beef broth.
- Add beans: Mix in the kidney beans and corn if using.
- Simmer: Bring to a gentle boil, then reduce heat. Cover partially and simmer for 25–30 minutes, stirring occasionally.
- Finish: Taste and adjust salt and pepper. Stir in lemon/lime juice and fresh parsley or cilantro.
- Serve: Ladle into bowls and serve hot. A little shredded cheese, avocado, or fresh herbs can be added on top.
 Quick Info
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: About 50–55 minutes
- Servings: 6
Approximate Nutrition Per Serving
Will vary depending on the beef, broth, beans, and exact quantities used.
- Calories: ~330 kcal
- Protein: ~25 g
- Carbohydrates: ~27 g
- Fat: ~14 g
- Fiber: ~7 g
- Sugar: ~8 g
- Sodium: ~650–850 mg
 Q/S (Questions & Answers)
Q: Can I use chicken instead of beef?
A: Yes. Ground chicken or turkey works well.
Q: Can I make it in a slow cooker?
A: Yes. Brown the beef first, then add everything to the slow cooker and cook 4–6 hours on LOW.
Q: Can I make it spicy?
A: Add extra chili powder, red pepper flakes, or a chopped jalapeño.
Q: How long does it keep?
A: Refrigerate in an airtight container for 3–4 days.
Q: Can I freeze it?
A: Yes. Freeze in portions for up to about 3 months for best quality.
Q: Is it gluten-free?
A: It can be. Check that your beef broth and canned ingredients are labeled gluten-free.
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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