Family Weeknight Chili

A robust and savory chili featuring ground beef and two kinds of beans in a rich tomato base, seasoned with bold spices and served with warm cornbread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $4.20/serving

Dietary

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

Tags

• comfort food
• quick
• savory

Ingredients

• 1.5 pound ground beef (85/15 lean)
• 1 yellow onion (chopped)
• 1 green bell pepper (chopped)
• 3 clove garlic (minced)
• 1 can crushed tomatoes
• 1 can kidney beans (rinsed and drained)
• 1 can black beans (rinsed and drained)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 package cornbread mix
• 1 cup shredded cheddar cheese

Instructions

1. Prepare cornbread according to package directions while you cook the chili, and bake as directed.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat.
3. Add chopped yellow onion, chopped green bell pepper, and minced garlic to the pot. Sauté for 3-5 minutes until vegetables are softened.
4. Stir in crushed tomatoes, kidney beans, black beans, chili powder, ground cumin, onion powder, garlic powder, kosher salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 10 minutes to allow flavors to meld.
5. Serve hot, topped with shredded cheddar cheese if desired, and accompanied by warm cornbread.

Notes

Leftover chili tastes even better the next day! You can store it in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 620
• Protein: 42 g
• Carbohydrates: 54 g
• Fat: 27 g
• Fiber: 12 g
• Sodium: 880 mg
• Saturated Fat: 11 g
• Sugar: 10 g
• Cholesterol: 105 mg