Categories: Soup

Ingredients

• 3 tbsp. vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tbsp. tomato paste
• 1/4 cup chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 2 lbs. ground beef
• Kosher salt and black pepper
• 2 15-oz. cans kidney beans (do not drain)
• 3 14-oz. cans diced tomatoes

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5-7 minutes. Add the tomato paste, chili powder, cumin, coriander, and oregano. Cook, stirring, until brick red, 2 minutes.

2. Add the beef, 1 tsp salt and black pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water, and 1/2 tsp salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

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