Chili with Ravioli
Elevate your weeknight dinner game with this hearty and unique Chili with Ravioli recipe! Combining the bold, smoky flavors of classic chili with tender cheese ravioli, this one-pot wonder is a fusion of comfort food at its finest. Packed with protein from ground beef, kidney beans, and black beans, and enhanced by aromatic spices like chili powder and smoked paprika, every bite is bursting with flavor. The addition of cheese ravioli adds an unexpected yet delightful twist, making this dish both satisfying and family-friendly. Garnish with shredded cheddar, a dollop of sour cream, and a sprinkle of green onions for a deliciously indulgent finish. Perfect for cozy evenings, this chili is ready in just an hour and makes enough to feed a crowd—an ideal choice for busy weeknights or casual gatherings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 12 ounces cheese ravioli (frozen or fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess grease if needed.
Add the chopped onion, diced green bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices.
Add the crushed tomatoes, kidney beans, black beans, and beef broth to the pot. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes, stirring occasionally.
While the chili is simmering, prepare the ravioli according to package instructions, but cook 1-2 minutes less than directed to avoid overcooking. Drain and set aside.
After the chili has simmered for 25 minutes, gently fold in the cooked ravioli. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed. If desired, garnish with shredded cheddar cheese, a dollop of sour cream, and chopped green onions before serving.
Serve hot and enjoy your comforting Chili with Ravioli!
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 6548 mg | 285% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 44.6 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1514 mg | 116% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 6372 mg | 136% | |
*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.
