Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 1/2 lb. beef chuck-eye steak, cut into 1-inch pieces
• 1 medium white onion, thinly vertically sliced, slices halved
• 8 garlic cloves, minced
• 2 tbsp. chili powder
• 1 tbsp. chopped canned chipotle chile in adobo sauce
• 2 tsp ground cumin
• 2 (15-oz.) cans kidney beans, drained and rinsed
• 28 oz. can diced tomatoes, undrained
• 2 cups chicken stock
• 15 oz. can pinto beans, drained and rinsed
• 1 1/2 tsp kosher salt
• 2 cups yellow bell pepper strips, halved crosswise
• 1 1/2 cups red bell pepper strips, halved crosswise
• 1/2 cup green bell pepper strips, halved crosswise
• 1 ripe avocado, dived
• 1/2 cup Greek yogurt
• 1/2 cup chopped scallions
• 1/2 cup fresh cilantro leaves
• Thinly sliced radishes

Directions

1. Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

2. Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer 30 minutes. Stir in bell peppers; cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and radishes.

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