Black Bean Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(240g)
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  80/20 Ground Beef(227g)
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  Beans, Black, Canned, Drained(425g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)
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  Tomato Paste(170g)
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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Paprika, Smoked(3g)
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  Oregano, Dried(3g)
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  ½ tsp salt ($0.04)
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  2 cups water ($0.00)

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large pot over medium heat, add the onion and garlic, and cook 2–3 minutes until the onion is softened and translucent.
2. 2Add the ground beef to the pot and cook over medium-high heat 5–7 minutes, breaking it apart with a spoon, until no longer pink and browned throughout.
3. 3Drain the black beans and add them to the pot along with the Rotel tomatoes (with juices), tomato paste, chili powder, ground cumin, smoked paprika, and dried oregano. Stir until fully combined.
4. 4Add 1 cup of water, stir well, and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover with a lid, and simmer 15 minutes, stirring occasionally, until the flavors have melded and the liquid has thickened slightly.
5. 5Taste and adjust seasoning with salt as needed (start with ½ teaspoon).
6. 6Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.