Hearty Beef and Bean Chili (Easy Recipe)
This Beef and Bean Chili is hearty, easy, and perfect for 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 a big pot can feed a crowd for game day or make enough to freeze for later!
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, and Worcestershire sauce. 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.
- Hint: prep ahead for this recipe by chopping the veggies in advance!
Notes
Expert Tips
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 285kcalCarbohydrates: 32gProtein: 20gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 970mgPotassium: 980mgFiber: 8gSugar: 8g
Tried this recipe?Let us know how it was!
