Hearty Beef and Bean Chili

Ingredients

• 1 1/2 lb ground beef (85/15)
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup shredded cheddar cheese, for topping
• 2 tbsp sour cream, for topping

Instructions

1. Heat a large heavy pot or Dutch oven over medium-high heat for 1 to 2 minutes, then add the ground beef, breaking it apart with a wooden spoon.
2. Cook the beef for 6 to 8 minutes, stirring occasionally, until no pink remains and it is browned throughout.
3. Add the diced onion and bell pepper to the pot and cook for 5 minutes, stirring occasionally, until the onion turns soft and translucent.
4. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to let it brown or burn.
5. Sprinkle in the chili powder, cumin, smoked paprika, and oregano, stirring for 1 minute to toast the spices and coat the meat.
6. Pour in the crushed tomatoes, kidney beans, black beans, and beef broth, then stir everything together until well combined.
7. Season with salt and black pepper, bring the mixture to a boil over high heat, then reduce the heat to low so it barely simmers with occasional bubbles.
8. Cover partially with a lid and simmer for 30 to 35 minutes, stirring every 10 minutes, until the chili has thickened and no longer looks watery.
9. Taste and adjust seasoning with more salt or chili powder as needed.
10. Ladle into bowls and top each serving with shredded cheddar and a spoonful of sour cream.

Tips

Why You'll Love This

• One-pot meal with minimal cleanup
• Freezer-friendly, tastes even better the next day
• Packed with fiber from two kinds of beans

Nutrition

Nutrition values are estimated per serving based on the ingredients used.