Description
A delicious hearty chili made with lean ground beef, beans, and spices, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef (90% or higher)
- 2 tablespoons tomato paste
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ cups beef broth
- Salt and pepper to taste
- Optional: shredded cheese, Greek yogurt or sour cream, chopped green onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the ground beef. Break it apart with a wooden spoon and cook until browned, about 6-8 minutes. Season with salt and pepper.
- Stir in the tomato paste and cook for 1-2 minutes. Then add diced tomatoes and stir to combine.
- Add kidney beans and black beans. Stir in chili powder, cumin, smoked paprika, and oregano.
- Pour in the beef broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning. Add cayenne or hot sauce if desired for extra heat.
- Serve hot with toppings like shredded cheese, Greek yogurt, and chopped green onions.
Notes
- This chili can be made ahead of time and stored in the fridge for up to 3 days.
- It’s great for meal prep or parties!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg