Beef, Pepper & Black Bean Chili with Lime

Ingredients

• 1 1/2 tbsp (20 ml) olive oil
• 12 oz (340 g) ground beef, 95% lean
• 2 medium (238 g) red bell peppers, diced
• 2 tsp (4 g) ground cumin
• 2 tsp (5 g) smoked paprika
• 1/2 tsp (3 g) fine sea salt
• 2 cups (480 g) diced tomatoes, no salt added
• 2 cups (360 g) black beans, no salt added, rinsed
• 2 cups (480 ml) low-sodium chicken broth
• 2 (272 g) avocados, diced
• 3 tbsp (45 ml) fresh lime juice

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Method

1. Heat the oil in a 5-quart (4.7L) pot over medium-high heat. Press the beef flat into the pot and leave it for 2 full minutes before breaking it up; the brown crust is where the flavor starts. Cook until it reaches 165°F (74°C).
2. Push the meat aside, add the peppers and let them brown for 4 minutes, until soft at the edges, then the cumin, paprika and salt for 30 seconds.
3. Add the tomatoes, beans and broth and simmer for 15 minutes, until the sauce has thickened and the beans are soft.
4. Off the heat, rest it 5 minutes to thicken. Finish each bowl with the avocado and lime juice.