Beef and Bean Chili

Name: Beef and Bean Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (80/20 lean); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 green bell pepper (chopped); 1 can crushed tomatoes; 1 can kidney beans (rinsed, drained); 1 can pinto beans (rinsed, drained); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 1 cup beef broth; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 package cornbread mix; 1 cup shredded cheddar cheese

A classic, comforting chili packed with tender ground beef, a mix of beans, and a rich, smoky tomato-based sauce, served with cornbread and shredded cheddar.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $5.33/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (80/20 lean)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 green bell pepper (chopped)
1 can crushed tomatoes
1 can kidney beans (rinsed, drained)
1 can pinto beans (rinsed, drained)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1 cup beef broth
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 package cornbread mix
1 cup shredded cheddar cheese

Instructions

Prepare the cornbread according to package directions, while the chili cooks.
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add the chopped yellow onion, minced garlic, and chopped green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables soften.
Stir in the crushed tomatoes, kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Pour in the beef broth and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes, stirring occasionally, to allow flavors to meld. For a thicker chili, simmer uncovered for the last 10 minutes.
Serve the hot chili with a side of cornbread and top with shredded cheddar cheese, if desired.

Notes

Chili tastes even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 520
Protein: 33.5 g
Carbohydrates: 58.7 g
Fat: 20.2 g
Fiber: 12.5 g
Sodium: 880 mg
Saturated Fat: 9.5 g
Sugar: 7.3 g
Cholesterol: 95 mg