Step 1

Brown beef in a Dutch oven over med-high heat, breaking up the meat while stirring.

Step 2

Add onion and cook until tender.

Step 3

Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.

Step 4

Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.

Step 5

Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren’t desired tenderness).

Step 6

Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.