Beef and Bean Chili

Beef and Bean Chili

A warming American chili built on lean ground beef and a double hit of black and kidney beans simmered in a smoky, spiced tomato base. At 540 calories with 34g of protein and 10g of fiber, it is a filling one-pot dinner.

Ingredients

• 1 cup lean ground beef
• 1 cup black beans, rinsed and drained
• 1/2 cup kidney beans, rinsed and drained
• 1 cup crushed tomatoes
• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 cup beef broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a Dutch oven over medium heat and saute onion and bell pepper 5 minutes until soft.
2. Add garlic and cook 30 seconds until fragrant.
3. Crumble in the ground beef and cook 5-7 minutes, breaking it up, until no longer pink.
4. Drain any excess fat, then stir in chili powder, cumin, smoked paprika, oregano, and cayenne; toast 1 minute.
5. Pour in crushed tomatoes, beef broth, black beans, and kidney beans; stir to combine.
6. Bring to a boil, reduce heat, and simmer uncovered 20 minutes, stirring occasionally, until thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished as desired.

Nutrition Facts

Tips

• For deeper flavor, make chili a day ahead so the spices meld overnight.
• Swap ground turkey or add extra beans to dial fat up or down.