Chili with Potatoes
Warm up your kitchen with this hearty and flavorful Chili with Potatoes, a comforting twist on a classic dish. Packed with tender chunks of potatoes, seasoned ground beef, and a rich tomato-based broth, this one-pot recipe offers a complete and satisfying meal. Spiced to perfection with chili powder, cumin, and paprika, this chili is further elevated by the addition of kidney beans and a variety of fresh garnishes like shredded cheddar cheese, sour cream, and cilantro. The diced potatoes add a creamy, starchy balance, making each bite both filling and delicious. Perfect for busy weeknights or a cozy weekend dinner, this chili comes together in under an hour and serves up to six. Whether you're feeding a crowd or looking for leftovers that only get better the next day, this recipe is sure to become your new go-to for a warming, hearty meal.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 28 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced yellow onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the pot, breaking it apart with a spoon, and cook until browned, about 7-8 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Stir in the tomato paste and cook for 2 minutes until well incorporated.
Add the diced potatoes, canned diced tomatoes (with their juice), kidney beans, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Uncover and simmer for an additional 5-10 minutes to thicken the chili if needed.
Taste and adjust seasoning with additional salt and pepper, if desired.
Serve hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1042 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.
