Ingredients

2 tsp safflower oil

2 lb lean ground beef sirloin

1 lg red bell pepper, chopped

1 lg yellow onion, chopped

3 cloves garlic, minced

¼ c unsweetened cocoa powder

3 Tbsp chili powder

2 tsp ground cumin

2 tsp dried oregano

1 tsp cayenne

5 c lowsodium

chicken broth

2 cans (15.5 oz each) red kidney beans, rinsed and drained

1 Tbsp apple cider vinegar

Shredded Cheddar, chopped onion, and tortilla chips, for serving

.

NUTRITION (per serving) 385 cal, 44 g pro, 30 g carb, 8 g fiber, 4 g sugars, 11 g fat, 3.5 g sat

fat, 714 mg sodium

Preparation

  1. HEAT 1 tsp of the oil over mediumhigh heat in large heavy pot or Dutch oven. Add beef and cook until browned, 5 to 7 minutes. Transfer to medium bowl with slotted spoon and set aside. Drain excess fat and liquid from pot and heat remaining 1 tsp oil. Add bell pepper, onion, and garlic to pot. Cook until soft, about 5 minutes. Stir in cocoa, chili powder, cumin, oregano, cayenne, and 1 tsp each kosher salt and black pepper. Stir until combined and fragrant, about 30 seconds.
  2. RETURN beef to pot. Stir in broth and beans and bring to a boil. Reduce heat to medium and simmer, partially covered, 25 to 30 minutes. Add vinegar and stir to combine. Serve with shredded Cheddar, diced raw onion, and tortilla chips