Fabulous Chili Con Carne with Beans
Simmer up a bowl of hearty comfort with this Fabulous Chili Con Carne with Beans! Bursting with bold flavors, this one-pot wonder combines tender ground beef, vibrant bell peppers, and a medley of kidney and black beans for a protein-packed, satisfying meal. Infused with aromatic spices like chili powder, cumin, and smoked paprika, this chili delivers a perfect balance of smoky warmth and zesty heat, with an optional kick from cayenne pepper. A splash of beef broth and rich tomato paste create a velvety base, while fresh cilantro, sour cream, and shredded cheddar cheese make for irresistible garnishes. Ready in just over an hour, this easy-to-make chili is perfect for weeknight dinners, game-day gatherings, or cozy family meals. Don’t miss this ultimate chili recipe, your go-to for comfort food with a flavorful twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 28 ounces canned diced tomatoes (with juice)
- 2 tablespoons canned tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons 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 cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced red and green bell peppers and cook for another 3-4 minutes until slightly softened.
Add the canned diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Mix in the kidney beans, black beans, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, black pepper, and sugar. Stir until evenly distributed.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed, adding more salt or spices to suit your preference.
Serve the chili hot, garnished with chopped fresh cilantro. Optional toppings include sour cream and shredded cheddar cheese.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1039 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.
