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: $3.44/serving

Dietary

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

Tags

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

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds lean ground beef
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked white rice or crusty bread for serving

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: 735
• Protein: 35.5 g
• Carbohydrates: 88.8 g
• Fat: 26 g
• Fiber: 10.9 g
• Sodium: 886 mg
• Saturated Fat: 9.4 g
• Sugar: 6.5 g
• Cholesterol: 80 mg