Ground Beef, Bell Pepper & Green Bean Chili with Yogurt

A quick, hearty chili made with lean ground beef, green beans, bell pepper, and tomatoes, simmered with chili powder and topped with Greek yogurt and scallions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce (green beans, red bell pepper, green onions).

Step 2

Trim and discard the ends of the green beans; cut the beans into 1 1/4-cm pieces and transfer to a medium bowl.

Step 3

Quarter the bell pepper lengthwise; remove and discard the seeds and white membrane, then small dice the pepper. Add to the bowl with the beans.

Step 4

Peel and small dice the onion; add to the bowl.

Step 5

Preheat a medium saucepan over medium-high heat.

Step 6

Peel and mince the garlic; add to the bowl.

Step 7

Add coconut oil to the saucepan and swirl to coat the bottom.

Step 8

Add the ground beef to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving the juices in the saucepan.

Step 9

Once the beef has been transferred, add all of the vegetables to the pan. Cook, stirring frequently, until the vegetables have softened, 5 to 7 minutes.

Step 10

Return the beef to the saucepan and season with chili powder, salt, and black pepper; stir to combine.

Step 11

Add the diced tomatoes to the saucepan; bring to a boil, then reduce the heat to a simmer and cook for 5 to 10 minutes.

Step 12

While the chili cooks, trim and discard the root ends of the green onions; chop the onions into 6-mm pieces. Stir the white parts into the chili and transfer the green parts to a small bowl.

Step 13

To serve, spoon the chili into a bowl, add dollops of yogurt over top, and sprinkle with the green onions. Enjoy!