Hearty Pinto Bean Chili

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Bell pepper (1, diced (any color))
• Ground beef (1 pound)
• Canned diced tomatoes (14.5 ounces)
• Tomato paste (2 tablespoons)
• Pinto beans (2 cans (15 ounces each), drained and rinsed)
• Water (1 cup)
• Chili powder (2 tablespoons)
• Cumin (1 tablespoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Salt (1 teaspoon (adjust to taste))
• Black pepper (1/2 teaspoon)
• Optional toppings (shredded cheese, sour cream, chopped green onions, avocado)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon, about 5-7 minutes.
4. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
5. Add the canned diced tomatoes, tomato paste, drained pinto beans, and water to the pot. Stir well until all ingredients are combined.
6. Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for 45 minutes, stirring occasionally to prevent sticking.
7. Taste and adjust the seasoning if needed, adding more salt or spices to suit your preference.
8. Serve the hearty pinto bean chili hot, topped with shredded cheese, sour cream, chopped green onions, or avocado, as desired.