Simple Beef Chili with Kidney Beans
Warm up your kitchen and your soul with this comforting recipe for Simple Beef Chili with Kidney Beans, a satisfying one-pot meal that's perfect for cozy weeknight dinners or game day gatherings. Featuring tender, flavorful ground beef, hearty kidney beans, and a robust blend of spices like chili powder, cumin, and paprika, this chili is rich, aromatic, and packed with bold flavors. The addition of diced tomatoes and a splash of beef broth creates a perfectly balanced, slightly smoky base, while sautéed onions, red bell peppers, and garlic elevate the dish with a touch of sweetness. Ready in under an hour, this easy chili recipe is as straightforward as it is delicious. Customize your bowl with fun garnishes like fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for a personal touch. Perfect for meal prep or feeding a crowd, this classic chili is a must-try comfort food that will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp ground black pepper
- 14.5 oz can diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1 cup beef broth
- 15 oz can kidney beans, drained and rinsed
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional garnish)
- 0.25 cup sour cream (optional garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through (about 8-10 minutes). Drain any excess fat, if necessary.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to toast and release their aroma.
Add the diced tomatoes with their juice, tomato paste, and beef broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally.
Stir in the kidney beans and continue simmering for another 10 minutes until heated through.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 31.1 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 796 mg | 61% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4399 mg | 94% | |
*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.
