Ground Beef and Bean Chili Bowls

A quick and hearty chili with lean ground beef and two kinds of beans in a rich, spiced tomato sauce, perfect for a cozy and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.48/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• comfort food
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (lean)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 can diced tomatoes (28 ounces, undrained)
• 1 can kidney beans (15 ounces, rinsed and drained)
• 1 can black beans (15 ounces, rinsed and drained)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup white rice (cooked)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Drain any excess fat.
2. Add the chopped yellow onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld. Serve the hearty chili in bowls with a side of cooked white rice or crusty bread.

Notes

Chili tastes even better the next day, making it a great option for packed lunches.

Nutrition (per serving)

• Calories: 477
• Protein: 33.7 g
• Carbohydrates: 50.7 g
• Fat: 14.1 g
• Fiber: 8.2 g
• Sodium: 963 mg
• Saturated Fat: 4.9 g
• Sugar: 6.8 g
• Cholesterol: 73 mg