Chili and Beans
Warm up your taste buds with this hearty and flavorful Chili and Beans recipe, a classic comfort food perfect for weeknight dinners or chilly evenings. Packed with seasoned ground beef, two types of tender beans (kidney and black), and a medley of aromatic vegetables, this chili boasts bold flavors thanks to a rich blend of chili powder, cumin, paprika, and a dash of optional cayenne for a spicy kick. Simmered to perfection in a base of diced tomatoes, tomato paste, and broth, the result is a thick, satisfying stew that's both nourishing and wildly delicious. Customize your bowl with garnishes like fresh cilantro, shredded cheddar cheese, and creamy sour cream for a restaurant-quality touch. Ready in under an hour with only 15 minutes of prep, this recipe serves six and is ideal for meal prep or easy family-style dining.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if needed.
Add the diced onion, garlic, and red bell pepper to the pot. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1–2 minutes to toast the spices.
Add the tomato paste and stir well to coat the meat and vegetables.
Pour in the diced tomatoes, beef or chicken broth, kidney beans, and black beans. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices as desired.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream, if desired.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
