The long list of ingredients may seem daunting, but this recipe is incredibly simple and perfectly flavored. As with many chilis, this dish is best prepared a day ahead and served reheated to give the flavors time to meld together.
2 t. paprika
1 T. chili powder
1 t. salt
1/2 t. dried oregano
1 t. black pepper
1/4 t. cayenne pepper
1 lb. lean beef, cubed
3 T. olive oil
1 red onion, diced
2 poblano peppers, seeded and diced
6 cloves garlic, minced
2 1/2 t. cumin
4 c. low-sodium chicken stock
2 (14 oz.) cans no-salt-added diced tomatoes
2 (15 oz.) cans no-salt-added black beans
2 T. + 1 t. lime juice
2 avocados, divided
1/4 c. plain, non-fat Greek yogurt
2 t. minced fresh cilantro