Beef and Vegetable Chili with White Rice

Ingredients

• Lean ground beef 6 oz
• Kidney beans 1/2 cup
• Tomato sauce 1 cup
• Mixed bell peppers 1 cup
• White rice 1.5 cups

Method

1. Prepare Ingredients. Wash and chop the mixed bell peppers into small pieces if not pre-chopped. Drain and rinse the kidney beans if using canned. Measure out all ingredients so they are ready to use.
   Tip: Chopping peppers into uniform pieces helps them cook evenly.
2. Cook the Ground Beef. Heat a large skillet or saucepan over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
   Tip: Use a wooden spoon or spatula to break the beef into small crumbles for even cooking.
3. Add Vegetables and Beans. Add the chopped bell peppers and kidney beans to the browned beef. Stir well and cook for 3-4 minutes until the peppers start to soften.
   Tip: Stir occasionally to prevent sticking and promote even cooking.
4. Add Tomato Sauce and Simmer. Pour in the tomato sauce and stir everything together. Reduce the heat to low and let the chili simmer gently for 10-12 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
   Tip: Simmer uncovered to thicken the sauce, or cover loosely if you want a thinner consistency.
5. Prepare White Rice. While the chili simmers, prepare white rice according to package instructions if not already cooked. For 1.5 cups cooked rice, typically cook about 1/2 cup uncooked rice with water.
   Tip: Use a rice cooker or pot with a tight-fitting lid for best results.
6. Serve. Spoon the cooked white rice onto a plate or bowl. Ladle the beef and vegetable chili over the rice. Serve hot and enjoy your balanced, nutritious meal.
   Tip: Garnish with fresh herbs like cilantro or a sprinkle of cheese if desired.

Pro tips

• Brown the beef well to develop a richer flavor in your chili.
• Use fresh bell peppers for a sweeter, more vibrant taste and texture.