Hearty Beef & Black Bean Skillet

Heat 1 tablespoon of extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound of lean ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat and set the beef aside.

While the beef cooks, finely dice 1 medium yellow onion and mince 3 cloves of garlic. Core and dice 1 large red bell pepper and 1 large green bell pepper into 1/2-inch pieces.

Add the diced onion to the same skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and diced bell peppers and cook for another 5-7 minutes, until the peppers are tender-crisp.

Drain and rinse 1 can (15 oz) of black beans. Add the cooked ground beef back to the skillet. Stir in 1 can (14.5 oz) of undrained diced tomatoes, the rinsed black beans, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to combine.

Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally.

Remove from heat. Garnish with 2 tablespoons of freshly chopped cilantro before serving. Serve hot, perhaps with a side of brown rice or a simple green salad.