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To create a lighter and more enjoyable Hearty Beef & Bean Chili Delight, it's crucial to drain any excess fat after browning the beef. This step not only reduces the overall fat content but also helps in achieving a balanced flavor profile. Excess fat can create a greasy texture that masks the vibrant flavors of your spices and other ingredients. By taking the time to drain the fat, you ensure that your chili remains hearty without being overly heavy, allowing the fresh ingredients to shine through.

Quick Beef and Bean Chili with Avocado

Warm up your mealtime with this Hearty Beef & Bean Chili Delight. Perfect for any occasion, this recipe combines lean ground beef, nutritious beans, and vibrant veggies, creating a symphony of flavors that satisfy both body and soul. Sautéed aromatics and a blend of spices enhance the deliciousness, while fresh toppings like avocado and cilantro bring a burst of freshness to each bowl. Discover how to make this comforting dish and elevate your culinary gatherings.
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Ingredients
  

1 lb (450g) ground beef

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 avocado, halved and sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, until they begin to soften.

    Brown the Beef: Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned all over, about 5-7 minutes. Make sure to drain any excess fat if needed.

      Add Aromatics: Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

        Combine Ingredients: Pour in the canned diced tomatoes (with their juices), black beans, and kidney beans. Stir everything together until well combined.

          Simmer the Chili: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 15-20 minutes, stirring occasionally.

            Prepare Avocado: While the chili is simmering, slice the avocado into thin wedges.

              Serve: Once the chili has thickened to your liking, remove it from the heat. Serve the chili warm in bowls, topped with avocado slices, and garnish with fresh cilantro. Serve lime wedges on the side for a zesty kick.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4