Ingredients
6
6 servings
- •2 pounds lean ground beef
- •2 tablespoons olive oil
- •1 green bell pepper, diced
- •6 cloves garlic, minced
- •3 tablespoons ground cumin
- •1 tablespoon chili powder, or more to taste
- •salt and ground black pepper to taste
- •1 (28 ounce) can diced tomatoes
- •4 cups water
Instructions
- Heat a large skillet over medium heat and add ground beef; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Heat olive oil in a soup pot over medium-high heat. Cook and stir green pepper in the hot oil until it starts to soften, 5 to 7 minutes. Reduce heat to low, stir in garlic, cumin, and chili powder, and season with salt and black pepper to taste.
- Mix cooked ground beef and tomatoes into green bell pepper mixture, breaking up tomatoes with a spatula. Add 4 cups of water or enough to cover the ingredients, reduce heat to low, and simmer at least 2 hours to blend flavors.
Nutritional Facts
Per 6 servings
- Calories: 385
- Carbohydrate: 9g
- Fat: 26g
- Fiber: 3g
- Protein: 28g
- Sugar: 4g
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