Recipe Instructions:
Ingredients:
• 500g ground beef (or cooked lentils for vegetarian option)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (400g) diced tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Baked potatoes
• Toppings: grated cheese, sour cream, chopped green onions, diced avocado
Instructions:
1. In a large pot or Dutch oven, cook ground beef (or lentils) over medium-high heat until browned.
2. Add diced onion and minced garlic. Cook until onion is softened, about 5 minutes.
3. Stir in diced tomatoes (with juice), kidney beans, chili powder, cumin, salt, and pepper.
4. Bring chili to a boil, then reduce heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally.
5. While chili is simmering, prepare baked potatoes in the oven or microwave until tender.
6. Serve chili over baked potatoes, topped with grated cheese, sour cream, chopped green onions, and diced avocado.
