AI Curated Ingredients
Generated from recipe text and notes.
- 1/2 piece diced red bell pepper
- 1/2 piece diced yellow bell pepper
- 1 piece diced green bell pepper
- 1/2 pound white mushrooms
- avocado oil
- 2 medium diced onion
- salt
- pepper
- garlic powder
- oil
- 2 pound 85% lean, 15% fat ground beef
- 1 can canned black beans
- 1 can canned pinto beans
- 1 can canned diced tomatoes
- 1 can canned tomato sauce
- onion powder
- cumin
- chili powder
- crushed red pepper flakes
- pinch sugar
Recipe
Wash and dice half red bell pepper, half yellow bell pepper, whole green bell pepper, and a half pound of white mushrooms. Heat big pot to medium heat with avocado oil. Sauté peppers and mushrooms. Dice two medium onions and add to pot when peppers begin to soften. Once onions translucent, season with salt, pepper, and garlic powder. Remove veggies from pot, and add a little more oil. Hand crumble 2 pounds of ground beef (85% lean, 15% fat) into hot oil and cook til brown. While meat cooks, open ~16oz can of black beans, ~16oz can of pinto beans (kidney beans work great too), ~28oz can of diced tomatoes, and ~28oz can of tomato sauce. Rinse beans and drain (not rinse) diced tomatoes. When meat is cooked fully, add canned goods and season generously with salt, pepper, garlic powder, onion powder, cumin, chili powder, and crushed red pepper flakes. (Usually use the most of cumin, onion, and chili powder.) Bring to boil, then reduce to simmer. Cook uncovered until flavors incorporated, at least a few minutes but the longer the better. Taste and adjust if needed. If too tomato flavored, add more savory spices or a pinch of sugar.
Notes
Makes a big ol' pot.