Classic Chili with Beans
Cozy up with a hearty bowl of Classic Chili with Beans—a timeless comfort food bursting with bold flavors and wholesome ingredients. This recipe combines tender ground beef, two kinds of beans (kidney and black), and a vibrant medley of diced tomatoes, aromatic spices, and a touch of smoked paprika for that irresistible depth of flavor. It’s simmered to perfection in just under an hour, making it an excellent choice for weeknight dinners or casual gatherings. Customize the spice level with a hint of cayenne pepper, and don’t forget to finish with fresh cilantro or your favorite toppings like shredded cheese or sour cream. Perfectly satisfying and easy to make, this chili is a versatile one-pot dish that’ll quickly become a household favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 28 oz diced tomatoes (canned)
- 2 tbsp tomato paste
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and heat for 1 minute.
Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir occasionally.
Add the minced garlic and diced red bell pepper. Cook for another 3 minutes, stirring often.
Push the vegetables to the edges of the pot and add the ground beef to the center. Cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes, tomato paste, kidney beans, black beans, and broth. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or spices to suit your preference.
Serve the chili hot in bowls. Garnish with freshly chopped cilantro if desired. Serve with optional toppings like shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 971 mg | 21% | |
*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.
