Chunky Two Bean Beef Chili
Warm, hearty, and loaded with bold flavors, this Chunky Two Bean Beef Chili is the ultimate comfort food for any occasion. Made with tender browned ground beef, a savory medley of black and kidney beans, and a robust blend of chili spices, this recipe delivers a rich and satisfying bowl of chili that’s perfect for cold nights, game day feasts, or casual family dinners. The addition of fresh veggies like bell peppers and onions adds a delightful texture, while a simmer of canned tomatoes and beef broth creates a perfectly thick and flavorful sauce. Ready in just over an hour, this one-pot wonder is both easy to make and deeply satisfying. Serve it steaming hot with a sprinkle of fresh cilantro, or elevate the experience with sour cream and shredded cheddar cheese. Whether you’re feeding a crowd or prepping for leftovers, this chili recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 pounds ground beef
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no pink remains. Drain any excess fat if necessary.
Pour in the canned diced tomatoes (with their juice), tomato sauce, and beef broth. Stir to combine.
Add the black beans and kidney beans to the pot, stirring gently to mix.
Season with chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as necessary.
Serve hot, garnished with chopped fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese for added richness.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 4905 mg | 213% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 52.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 980 mg | 75% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 6252 mg | 133% | |
*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.
