Winter Bean Chili with Ground Beef and Skyr

A hearty winter chili with ground beef, kidney beans and chickpeas that keeps you full for a long time. A dollop of skyr replaces the sour cream and adds extra protein.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g ground beef
• 1 pc onion
• 1 pc garlic clove
• 1 pc red bell pepper
• 1 tbsp cooking oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• 0.5 tsp chili powder
• 1 can kidney beans (drained weight about 250 g)
• 1 can chickpeas (drained weight about 240 g)
• 400 g chopped tomatoes
• 150 g plain skyr
• salt
• pepper
• pc spring onion

Method

1. Peel the onion and garlic and finely dice them. Remove the seeds from the bell pepper and cut it into small cubes.
2. Heat the oil in a large pot. Brown the ground beef in it, stirring and breaking it up, until it takes on color.
3. Add the onion, garlic and bell pepper and sauté for 3 to 4 minutes, until the onion is translucent.
4. Stir in the tomato paste, paprika powder, cumin and chili powder and toast briefly until fragrant.
5. Pour in the chopped tomatoes, season with salt and pepper and simmer over medium heat for about 15 minutes.
6. Drain and rinse the kidney beans and chickpeas, add them and heat through for another 5 minutes. If needed, add a little water to stretch it.
7. Trim the spring onion and cut it into fine rings. Season the chili with salt and pepper to taste.
8. Divide the chili between two plates, top each with a dollop of skyr and sprinkle with spring onion rings.