Beef and Bean Chili

Name: Beef and Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (90/10); 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 red bell pepper (chopped); 1 can crushed tomatoes; 1 can diced tomatoes; 1 can kidney beans (rinsed and drained); 1 can pinto beans (rinsed and drained); 1 can black beans (rinsed and drained); 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper (adjust to taste); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 cup beef broth; 4 ounce cornbread mix (prepared according to package directions); 2 tablespoon fresh cilantro (chopped, for garnish)

A robust, warming chili with lean ground beef, three kinds of beans, and a rich, smoky tomato base, perfect for a cool evening.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $5.71/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 pound ground beef (90/10)
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 red bell pepper (chopped)
1 can crushed tomatoes
1 can diced tomatoes
1 can kidney beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 can black beans (rinsed and drained)
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (adjust to taste)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 cup beef broth
4 ounce cornbread mix (prepared according to package directions)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add 1 large yellow onion, 2 cloves minced garlic, and 1 chopped red bell pepper to the pot. Sauté for 5-7 minutes until vegetables are softened.
Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Pour in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes, and 1 cup beef broth. Add 1 (15-ounce) can rinsed kidney beans, 1 (15-ounce) can rinsed pinto beans, and 1 (15-ounce) can rinsed black beans. Bring to a simmer.
Reduce heat to low, cover, and let the chili simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld. If desired, stir in 1/2 teaspoon cayenne pepper.
While chili simmers, prepare 4 ounces cornbread mix according to package directions. Bake until golden brown and cooked through.
Serve the chili hot with a side of freshly baked cornbread. Garnish with chopped fresh cilantro, if desired.

Notes

Chili flavors deepen overnight, so this is an excellent make-ahead meal. Feel free to top with shredded cheddar cheese or sour cream if you enjoy dairy.

Nutrition (per serving)

Calories: 610
Protein: 42.5 g
Carbohydrates: 70.3 g
Fat: 19.8 g
Fiber: 20.1 g
Sodium: 1250 mg
Saturated Fat: 6.8 g
Sugar: 12.5 g
Cholesterol: 70 mg