Add your ground beef, cumin, garlic powder, chili powder, and paprika to a large pot and cook over medium heat for about 5 minutes or until the beef is cooked all the way through.
Once the beef is fully cooked, add the diced onion and bell pepper. Allow the veggies to cook for about 5 minutes, or until they begin to soften and the onions begin to brown.
Add the black beans, kidney beans, tomato sauce, diced tomatoes, and water to the pot. Bring the mixture to a simmer and allow it to cook for 20 minutes over low-medium heat.
Serve and enjoy!
Notes
I like to grab a can of diced tomatoes and drain them to cut down on my prep time, but you can also use freshly diced tomatoes in this recipe.
Feel free to use any kind of ground beef. We have used everything from 85/15 to 93/7 and they all worked fine. You can also use ground turkey.
It is important to drain the liquid from your diced tomatoes and beans so that the chili is not overwhelmed with moisture.
Other veggies you can add include diced celery and a little bit of chopped spinach.
You can store your chili in the fridge for up to 5 days. Reheat a serving of your chili in the microwave covered with a plate for about 45-60 seconds. Stir the chili halfway through to ensure it reheats evenly.