Tex Mex Chili
Dive into the bold, comforting flavors of Tex Mex Chili, a hearty dish that brings a Southwest-inspired twist to a classic favorite. This one-pot wonder combines savory ground beef, sweet red bell peppers, and earthy spices like chili powder, cumin, and smoky paprika, creating a rich, flavorful base. Black beans and kidney beans add satisfying texture and protein, while diced tomatoes and tomato paste infuse each bite with tangy depth. Simmered to perfection in beef broth, this chili is not only easy to make but also perfect for meal prep or feeding a crowd. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for the ultimate chili experience. Ready in under an hour, this Tex Mex Chili is a versatile and delicious meal that’s perfect for weeknight dinners, game day gatherings, or cozy nights in.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 15 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons canned tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir until it is well incorporated.
Pour in the diced tomatoes (with their juices) and beef broth. Stir to combine.
Add the black beans and kidney beans to the pot and mix well.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Serve hot, topped with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 6.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 885 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.
