Easy Stuffed Pepper Chili
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
Ingredients
Units
Scale
1 small yellow onion, diced
2 medium bell peppers, diced (I used one green, one orange)
3–4 garlic cloves, minced
1 lb ground beef (I used 90/10)
1 1/2 tsp salt, divided, more as needed
1 Tbsp chili powder
1/2 tsp dried oregano
1/4 tsp black pepper
2 (15oz) cans crushed tomatoes
1 (15 oz) can red kidney beans, rinsed and drained (do 2 cans if you want it more bean-heavy)
1 (4oz) can diced green chiles
1/2 cup basmati rice (uncooked)
32 oz (4 cups) chicken stock
Instructions
- Preheat a 6-quart soup pot or dutch oven to medium-high heat. Add a splash of avocado oil with the onion and bell peppers. Sauté for 5 minutes until softened and golden.
- Incorporate the minced garlic and sauté for 30-60 seconds.
- Add the ground beef and cook, breaking into pieces, for about 6-8 minutes until no longer pink.
- Stir in 1 tsp salt with the chili powder, oregano, and black pepper.
- Add the crushed tomatoes, red kidney beans, diced green chiles, basmati rice, and chicken stock. Bring to a light simmer, then reduce heat to low, cover, and cook for 12-15 minutes until the rice is done.
- Serve with fresh cilantro or parsley, Siete chips, etc. Enjoy!
Find it online: https://homecookedliving.com/easy-stuffed-pepper-chili/
