Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil ((or as needed))
  • 1 green bell pepper ((cut into chunks))
  • 1 large onion ((cut into chunks))
  • 10 ounces portobello mushrooms ((sliced))
  • 2 cloves garlic ((minced))
  • 56 ounces diced tomatoes ((2 large cans))
  • 1 pound ground beef ((grass-fed))
  • 3 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 15 ounces red kidney beans ((1 can, drained and rinsed))

Instruction

  • Heat a Dutch oven or stockpot on medium heat
  • Once that heats up, add olive oil
  • Add bell pepper and onions and sauté for 8 minutes
  • Add mushrooms and garlic and sauté for 2 minutes
  • Add beef and break it up with metal spatula, brown for 3 - 5 minutes until almost done. Some parts should still be pink
  • Add diced tomatoes and spices, herbs and salt and pepper
  • Lower temperature to a simmer and cook for 30 minutes
  • Add kidney beans and simmer for additional 10 minutes
  • Serve in bowls
  • Dollop some sour cream and sprinkle some shredded cheddar cheese on top
  • Eat
  • Smile
  • Enjoy