This Beef and Bean Chili is hearty, easy, and perfect for a cold days! The ground beef provides protein, beans add fiber, bell peppers add color and nutrients, and a blend of warm spices adds tons of flavor. One of the best things about chili is one big pot can feed a crowd for game day or make enough to freeze for later!
Quick Look: Beef and Bean Chili
- 🧁 Makes: 8 cups
- ⭐ Features: Easy ✓ Hearty ✓ Meal Prep Friendly ✓
- ⌛️ Prep Time: 15 minutes
- 🍪 Cook Time: 1 hour
- 🕑 Total Time: 1 hour 15 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Using a combination of beans makes it extra hearty and adds fiber & the blend of spices adds the best flavor!
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As a Texan, I might get some judgment for adding beans to my chili since Texas chili traditionally leaves them out. But in my humble opinion, beans are the secret ingredient that makes chili so hearty and turns it into one of my favorite meals in the cold months!
The other thing that makes a great chili is the blend of spices that gets soaked up by the beef and beans to add tons of flavor and make it even better the next day. 😊 And while I love making turkey vegetable chili some evenings, other times I crave a more traditional beef and bean chili like this one. I hope you enjoy it, too!
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Key Ingredient Notes and Substitution Ideas
This beef and bean chili is made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for the measurements.
- Lean Ground Beef - ground beef is a high-quality protein that also provides important nutrients including zinc and iron. If you prefer, you can use ground turkey, ground chicken, or Italian sausage instead. If you're looking for more recipes using ground beef combined with bell peppers, try this unstuffed pepper skillet.
- Beans - I use a combination of kidney beans and pinto beans. Kidney beans are sturdy and hold up well in a chili, and pinto beans are creamier and add balance. Another great option to swap in is black beans. Beans provide important nutrients including fiber, plant-based protein, and potassium.
- Yellow Onion & Garlic - these build the base of the flavor for the chili and also provide antioxidants.
- Bell Peppers - I use a red bell pepper and green bell pepper, but any color works.
- Jalapeño Pepper - to add some heat. If you like it more mild, remove the pulp and seeds from the jalapeno before chopping it since that's where the spice is. Don't forget to wash your hands after handling a jalapeno and please for the love don't touch your eye!
- Tomato Paste
- Fire Roasted Tomatoes - I use a 15 oz can of each diced tomatoes and crushed tomatoes because I like the chunks from the diced tomatoes but also want the thick chili consistency that the crushed tomatoes give. Grab fire roasted if you can find them because they add more smoky flavor. You could replace the crushed tomatoes with tomato sauce if you like a thinner, less rustic chili.
- Seasonings - in my opinion, the key to a great chili is all about the seasonings. This recipe calls for a combination of warm spices including chili powder, smoked paprika, cumin, dried oregano, garlic powder, kosher salt, and black pepper. If you like more heat, add in some cayenne pepper.
- Extra-Virgin Olive Oil
- Low Sodium Beef Broth - use LS beef broth or water to thin it out to your desired consistency.
- Worcestershire Sauce - optional to add more flavor.
- Fresh Lime & Cilantro - for topping
Recipe Variations
The best part about making beef chili at home is that you can customize it to your taste. Below are some ideas!
- Spice Level - this chili has some heat, but if you like a spicy chili I suggest adding cayenne pepper or red pepper flakes. Some other ways to make it spicier is to keep the seeds in the jalapeno. If you want it more mild, cut down on the chili powder.
- More Veggies - I've made this recipe with diced carrots and corn and love it! Some other veggies that would work are celery, mushrooms, zucchini, or sweet potatoes.
- Extra Fiber - use an extra can of beans for more fiber. I love a black bean chili so I often add a can of them to the pinto and kidney beans.
- Turkey Chili - if you prefer a more veggie-packed chili, try my turkey vegetable chili for another cozy option on busy nights.
- Pumpkin Chili - instead of beef, use a can of pumpkin to turn it into a plant-forward chili.
How to Make Beef and Bean Chili
Below are the step-by-step directions to make this recipe with photos that I hope are helpful. Check the recipe card at the bottom for the full recipe!
- Step 1: Prep by finely dicing the vegetables including the onion, red pepper, green pepper, and jalapeno. Mince the garlic. Drain and rinse the beans. Do not drain the tomatoes.
- Step 2: Heat olive oil in a large pot or large Dutch oven on medium to medium-high heat on the stove top. Add the onion, bell peppers, and jalapeno and saute for 4-5 minutes. Then add the garlic and stir until fragrant, about 30 seconds. Add the ground beef and seasonings and break apart the meat. Cook 6-8 minutes, until no longer pink and cooked through.
- Step 3: Stir in the tomato paste. Then add the beef broth, beans, tomatoes, Worcestershire sauce, and corn (if using). Give everything a good stir to combine. Bring to a boil.
- Step 4: Reduce heat to low and let it come to a gentle simmer, uncovered, stirring occasionally, for 45 minutes-1 hour. Remove from heat and add fresh lime juice. Give it a taste and add salt as needed. Top each bowl with a wedge of lime and cilantro.
Hint: prep ahead for this recipe by chopping the veggies in advance!
Mallory's Dietitian Tip!
Beans are one of the easiest ways to add fiber to your meals! The pinto and kidney beans in this chili add plant-based protein and fiber, and combined with the protein from the lean beef, they help keep you full and satisfied for hours. Fiber also supports gut health and helps keep blood sugar steady. As a bonus, beef and beans also add iron.
Expert Tips
- Give it a taste test and add more salt as needed. Since the canned ingredients vary in added sodium amounts, start with less and increase it to taste.
- I learned the hard way that chili powders can vary in spice level! So be sure to use a chili powder that fits your spice preference. I like to use a mild one.
- I like to chop the vegetables into very small pieces for this recipe.
- If you like your chili more brothy, add 1-2 extra cups of broth or water.
Beef and Bean Chili FAQs
Store leftover beef and bean chili in an airtight container in the refrigerator for up to 3-4 days.
For sure! Chili freezes really well. Store in the freezer in freezer bags or a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and heat in the microwave or on the stovetop. You may need to add an extra splash of broth or water.
Absolutely! Ground turkey would be my second option but ground pork or ground chicken work too.
To me, half the fun of chili is the toppings! My favorite chili toppings are a spoonful of Greek yogurt, fresh cilantro, and crushed tortilla chips. Some other options for toppings are cheddar cheese, a dollop of sour cream, green onions, avocado mash, guacamole, salsa, corn chips, or cornbread. For sides, serve it with a mixed green salad and cornbread.
I haven't made this in a slow cooker, but I think it would work. I suggest browning meat and then add it to the slow cooker with the other ingredients and cook on high for 3-4 hours or low for 6-7 hours, waiting until the last 20-30 minutes of cooking to add the beans.
If you want another crockpot chili, try my slow cooker white bean chicken chili.
More Healthy Chili Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Hearty Beef and Bean Chili (Easy Recipe)
Equipment
- 1 dutch oven (or soup pot)
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion (or ½ medium)
- 4 cloves garlic
- 2 bell peppers (I use 1 red and 1 green)
- 1 jalapeno
- 1 lb lean ground beef
- 2½ tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (15 oz) can fire roasted crushed tomatoes
- 1 (15 oz) can red kidney beans
- 1 (15 oz can) pinto beans (or black beans)
- 1 cup low sodium beef broth
- squeeze lime
- 1 cup corn (optional)
Instructions
- Prep by finely dicing the vegetables including the onion, red pepper, green pepper, and jalapeno. Mince the garlic. Drain and rinse the beans. Do not drain the tomatoes.
- Heat olive oil in a large pot or large Dutch oven on medium to medium-high heat on the stove top. Add the onion, bell peppers, and jalapeno and saute for 4-5 minutes. Then add the garlic and stir until fragrant, about 30 seconds.
- Add the ground beef and seasonings and break apart the meat. Cook 6-8 minutes, until no longer pink and cooked through.
- Stir in the tomato paste. Then add the beef broth, beans, tomatoes, Worcestershire sauce, and corn (if using). Give everything a good stir to combine. Bring to a boil. Reduce heat to low and let it come to a gentle simmer, uncovered, stirring occasionally, for 45 minutes-1 hour. Remove from heat and add fresh lime juice. Give it a taste and add salt as needed. Top each bowl with a wedge of lime and cilantro.
- Hint: prep ahead for this recipe by chopping the veggies in advance!
Notes
- Chili powders can vary in spice level! So be sure to use a chili powder that fits your spice preference. I like to use a mild one.
- I like to chop the vegetables into very small pieces for this recipe.
- If you like your chili more brothy, add 1-2 extra cups of broth or water.
- Give it a taste test and add more salt as needed. Since the canned ingredients vary in added sodium amounts, start with less and increase it to taste.
- Store leftover beef and bean chili in an airtight container in the refrigerator for up to 3-4 days or freeze up to 3 months.
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