Hearty Beef and Bean Chili
Warm up your table with this irresistible Hearty Beef and Bean Chili, a comforting one-pot meal packed with bold flavors and wholesome ingredients. Featuring tender ground beef, hearty kidney and black beans, and a vibrant mix of diced tomatoes, red bell pepper, and aromatic spices, this chili is the perfect blend of savory depth and a subtle kick of heat. Simmered to perfection with beef broth and a medley of seasonings like chili powder, cumin, and oregano, it delivers a soul-satisfying taste in every bite. Ready in just over an hour and ideal for feeding a family, this classic chili is perfect for weeknight dinners, game day gatherings, or cozy evenings. Serve it steaming hot with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and fresh parsley for a comforting finish. Whether you're craving chili for a crowd or simply seeking the ultimate comfort food, this hearty dish is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 clove garlic cloves, minced
- 1 medium red bell pepper, chopped
- 28 ounces canned diced tomatoes
- 2 tablespoon tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoon fresh parsley, chopped
- 1 cup cheddar cheese, shredded (for serving)
- 1 cup sour cream (for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pot. Cook the beef until it is browned, breaking it up with a spoon as it cooks, about 7-10 minutes.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper. Cook for another 2 minutes, allowing the spices to become fragrant.
Add the canned diced tomatoes, tomato paste, beef broth, kidney beans, and black beans to the pot. Stir well to combine.
Drop in the bay leaf, bring the chili to a boil, then reduce the heat to low. Cover the pot and let simmer for about 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, check the seasoning and adjust to taste if needed. Remove and discard the bay leaf.
Serve the beef and bean chili hot, garnished with chopped fresh parsley.
Optionally, top each serving with shredded cheddar cheese and a dollop of sour cream for extra richness.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.8 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 492 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1647 mg | 35% | |
*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.
