Name: Hot Chili and Spice Leafy Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexicaine
Ingredients: 1 pound (454 g) (450 grams) ground beef or chicken; 1 tablespoon (15 ml) (15 milliliters) olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 bell peppers, chopped; 1 cup (240 ml) (240 milliliters) canned crushed tomatoes; 2 tablespoon (30 ml) s (30 grams) tomato paste; 1 tablespoon (15 ml) (15 grams) chili powder; 1 teaspoon (5 ml) (5 grams) ground cumin; 1 teaspoon (5 ml) (5 grams) smoked paprika; 1/2 teaspoon (3 ml) (2.5 grams) cayenne pepper; 1/2 teaspoon (3 ml) (2.5 grams) salt; 1/4 teaspoon (1 ml) (1.25 grams) black pepper; 1 cup (240 ml) (240 milliliters) cooked black beans; 1 cup (240 ml) (240 milliliters) cooked kidney beans; 4 cup (960 ml) s (240 grams) mixed leafy greens (such as spinach, kale, or Swiss chard); 1 avocado, sliced; 1 lime, cut into wedges; 1/4 cup (60 ml) (4 grams) chopped fresh cilantro

Description

Discover how to create vibrant Hot Chili and Spice Leafy Bowls, a perfect blend of heat and flavor, with our step-by-step guide. Ignite your taste buds today!

Ingredients

1 pound (454 g) (450 grams) ground beef or chicken
1 tablespoon (15 ml) (15 milliliters) olive oil
1 large onion, chopped
3 cloves garlic, minced
2 bell peppers, chopped
1 cup (240 ml) (240 milliliters) canned crushed tomatoes
2 tablespoon (30 ml) s (30 grams) tomato paste
1 tablespoon (15 ml) (15 grams) chili powder
1 teaspoon (5 ml) (5 grams) ground cumin
1 teaspoon (5 ml) (5 grams) smoked paprika
1/2 teaspoon (3 ml) (2.5 grams) cayenne pepper
1/2 teaspoon (3 ml) (2.5 grams) salt
1/4 teaspoon (1 ml) (1.25 grams) black pepper
1 cup (240 ml) (240 milliliters) cooked black beans
1 cup (240 ml) (240 milliliters) cooked kidney beans
4 cup (960 ml) s (240 grams) mixed leafy greens (such as spinach, kale, or Swiss chard)
1 avocado, sliced
1 lime, cut into wedges
1/4 cup (60 ml) (4 grams) chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pan over medium heat.
Add chopped onion and cook until translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute.
Add ground beef or chicken to the pan and cook until browned, breaking it up with a spoon.
Mix in chopped bell peppers and cook for 3-4 minutes, until slightly softened.
Pour in crushed tomatoes and stir in tomato paste.
Add chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Simmer the mixture for 10 minutes, stirring occasionally.
Add cooked black beans and kidney beans to the pan. Stir and cook for another 5 minutes.
Place mixed leafy greens in serving bowls.
Spoon the hot chili mixture over the leafy greens.
Top each bowl with sliced avocado.
Sprinkle chopped fresh cilantro over the bowls.
Serve with lime wedges on the side for squeezing over the top.

Notes

Sauté onions a bit longer for richer flavor before adding garlicnBrown the meat well and drain excess fat to prevent greasinessnHand-crush canned tomatoes for a smooth sauce