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“This chili is true comfort: It’s hearty, savory and warming but still packed with veggies and protein to keep you satisfied,” says food creator and Don’t Think About Dinner author Jenn Lueke. “Make a double batch on a Sunday, and freeze the extras in silicone freezer cubes so it can be reheated on busy weeknights for a nourishing dinner. That’s the cook-once-eat-twice mentality!”

Serves: 4
Active time: 55 minutes
Total time: 55 minutes

2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder
1 Tbsp. olive oil
2 green bell peppers, finely chopped
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1 lb. 85/15 lean ground beef
1 (28-oz.) can crushed tomatoes, undrained
1 (15-oz.) can kidney beans, drained and rinsed

1. Stir together cumin, oregano, smoked paprika, salt. black pepper and chili powder in a small bowl. Set spice mixture aside.

2. Heat oil in a medium Dutch oven over medium. Add bell peppers and onion; cook, stirring occasionally, until slightly softened, 6 to 7 minutes. Add garlic; cook, stirring often, until fragrant, 1 to 2 minutes.

3. Push vegetables to sides of Dutch oven, making a hole in center. Add spice mixture, and stir to combine. Add spice mixture, and stir to combine. Add tomatoes and kidney beans; bring to a boil over high heat. Add up to 1 cup water if chili looks too thick. Reduce heat to medium low; cover and simmer, stirring occasionally, until flavors meld, about 15 minutes. If needed season with additional salt to taste. Spoon chili into bowls, and serve with your favorite toppings.