A hearty American-style chili with lean ground beef, kidney beans, tomatoes, and warming spices. High in protein, iron, and fiber.
Heat olive oil in a large pot. Brown ground beef, breaking it up, for 5 minutes.
Add diced onion, bell pepper, and garlic. Cook 4 minutes.
Stir in cumin, paprika, cayenne, and chili flakes. Cook 1 minute to bloom spices.
Add diced tomatoes, tomato paste, and bone broth. Stir well.
Add drained kidney beans. Bring to a boil, then reduce to a simmer.
Cover and cook 30 minutes, stirring occasionally. Season with salt.
Serve in bowls topped with sour cream and cilantro.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.