Quick Homemade Chili Con Carne with Beans
Warm, hearty, and packed with bold flavors, this Quick Homemade Chili Con Carne with Beans is the ultimate comfort food for busy weeknights. Ready in just 40 minutes, this recipe combines tender ground beef, vibrant spices like smoked paprika and cumin, and a hearty mix of kidney and black beans for a satisfying one-pot meal. A rich tomato base enhanced with garlic, onion, and a hint of cayenne delivers just the right balance of depth and heat. Customize your bowl with garnishes like fresh cilantro, sour cream, or a sprinkle of sharp cheddar for the perfect finishing touch. Ideal for feeding a crowd or meal prepping, this quick chili recipe is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 pound Ground beef (85% lean)
- 14 ounces Canned diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1.5 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for topping)
- Grated cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 5–6 minutes until browned and no longer pink.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Bring the mixture to a gentle simmer, then add the kidney beans and black beans. Stir to distribute everything evenly.
Cover the pot and let the chili cook on low-medium heat for 15–20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as necessary. Add more salt or spices, if desired.
Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream or grated cheddar cheese.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1269 mg | 27% | |
*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.
