Description
A hearty, flavor-packed chili made with ground beef, beans, tomatoes, and warming spices—perfect for cold nights or gatherings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1.5 lbs ground beef
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes, with juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Optional toppings: sour cream, shredded cheese, green onions, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and bell pepper; sauté until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
- Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook 2-3 minutes.
- Add diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
- Bring to a simmer, reduce heat to low, and cover partially.
- Let simmer for 30-45 minutes, stirring occasionally.
- Adjust seasoning as needed and serve with optional toppings.
Notes
- Swap beef for turkey or chicken for a leaner version.
- Add chipotle in adobo for smoky flavor.
- Use pinto beans or add corn/zucchini for variety.
- Let simmer uncovered to thicken if too thin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg