Texas Chili with Beans
Get ready to savor a hearty bowl of Texas Chili with Beans—an irresistible fusion of robust flavors and wholesome ingredients! Perfectly seasoned with a bold blend of chili powder, cumin, and paprika, this chili is packed with tender ground beef, hearty kidney and black beans, and a rich tomato base. The recipe starts with sautéed onion, garlic, and green bell pepper for a flavorful foundation, and simmers to perfection for a deeply satisfying meal. Garnish with shredded cheddar cheese, sour cream, and fresh cilantro to elevate each bite! With an easy prep time of 15 minutes and large servings, this one-pot wonder is ideal for cozy family dinners, tailgates, or meal prep. Whether you’re after a comforting classic or a crowd-pleasing game day dish, this Texas Chili with Beans will be your go-to recipe for unbeatable flavor, warmth, and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 pounds ground beef
- 2 15-ounce cans canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 28-ounce can canned crushed tomatoes
- 1 cup water
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the crushed tomatoes, water, and tomato paste, stirring to combine.
Mix in the kidney beans and black beans, ensuring they are evenly distributed in the chili.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. If the chili is too thick, add an additional 1/4 cup of water at a time to reach your desired consistency.
Serve hot in bowls, garnished with chopped cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 8.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1216 mg | 26% | |
*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.
