Weeknight Beef Chili
Perfect for busy evenings, this Weeknight Beef Chili is a hearty, flavor-packed one-pot wonder that comes together in just 45 minutes. Made with savory ground beef, a medley of beans, and bold spices like chili powder, cumin, and paprika, this chili strikes the perfect balance between simplicity and deliciousness. Rich tomato flavors from canned diced tomatoes and tomato paste pair beautifully with the warmth of garlic and onions, all simmered to perfection in beef broth for an irresistible depth of flavor. Top it off with shredded cheddar cheese, a dollop of sour cream, and fresh green onions for a comforting, customizable dish that's perfect for the whole family. Quick, easy, and satisfying, this chili recipe is ideal for weeknight dinners or meal prepping!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess grease, if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (with their juice), tomato paste, beef broth, kidney beans, and black beans. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning, adding more salt or spices as needed.
Serve hot, garnished with shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| 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.
