Quick Chili

Menu:
Beef and Bean Chili || South Beach Quick and Easy
Salad

1 T. extra-virgin olive oil
1 lb. lean ground beef (I used turkey)
2.5 t. chili powder, divided
1 t. ground cumin
1 small onion, thinly sliced
2 garlic cloves
1 (28 oz) can diced tomatoes
1 (15 oz) can kidney beans, rinsed and drained
Salt and ground black pepper

Heat oil in large heavy-bottomed saucepan over medium-high heat. Add beef, 1 t. of the chili powder, and cumin; saute until browned, about 5 minutes. Using slotted spoon, transfer beef to a plate.

Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally.

Uncover, add cooked beef and cook and additional 5 minutes, until liquid thickens slightly. Season to taste with sale and pepper and serve hot.