Step 1

In a large saucepan or cast iron skillet on medium-high heat, heat avocado oil for about 1 minute.

Step 2

Add garlic, onions and red bell pepper and cook until tender, about 5 minutes.

Step 3

In the same skillet, add ground beef and cook until no longer pink, about 5 minutes more.

Step 4

Drain and add the kidney beans, along with Greek yogurt, frozen corn, cumin, parsley, chili powder, onion powder and salt. Mix until well incorporated.

Step 5

Cook for about 5 to 10 minutes or until simmering.

Step 6

Turn down the heat to low and then add in cheese. Stir until melted and gooey.

Step 7

Serve warm with tortilla chips and add toppings of choice.

Step 8

Store leftovers in an airtight container for up to 3 days. Reheat leftovers on the stove or in the oven but we often eat this dish cold too. It’s up to you!