Oamc Chili
Dive into the robust flavors and convenient meal prep ease of OAMC Chili, a hearty and wholesome one-pot dish that's perfect for make-ahead meal planning! Featuring tender ground beef, protein-packed kidney and black beans, and a medley of aromatic spices like chili powder, cumin, and paprika, this chili is a crowd-pleaser with bold, comforting flavors. Sautéed onions, bell peppers, and garlic add depth, while a simmered tomato base brings it all together for a rich and satisfying experience. Designed to be freezer-friendly, this recipe is perfect for batch cooking—prep and freeze portions for up to three months, ensuring you always have a warming, homemade meal ready to go. Ideal for busy weeknights or meal prep enthusiasts, this versatile chili is easy to reheat and pairs beautifully with cornbread, rice, or your favorite toppings like shredded cheese and sour cream.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon vegetable oil
- 1 cup water or beef broth
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat and remove the beef from the pot. Set aside.
In the same pot, add the diced onion, green bell pepper, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
Return the cooked ground beef to the pot and stir well to combine with the vegetables.
Add the diced tomatoes (with juices), tomato sauce, kidney beans, and black beans to the pot. Stir to mix evenly.
Pour in the water or beef broth and mix thoroughly.
Add chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir the spices into the mixture until well combined.
Bring the chili to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning as needed (add more salt, chili powder, or cayenne for extra heat).
Once cooked, allow the chili to cool completely if planning to freeze. Portion into freezer-safe containers or zip-top bags, leaving some room for expansion.
Label the containers with the date and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or microwave until warmed through.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 881 mg | 19% | |
*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.
