Ground Beef and Bean Chili

A quick and hearty chili, loaded with ground beef and kidney beans, served over fluffy brown rice for a complete, satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.02/serving

Dietary

• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• quick
• comfort food
• budget-friendly
• savory

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 yellow onion (medium, chopped)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 can kidney beans (15-ounce, rinsed and drained)
• 1 can tomato sauce (15-ounce)
• 1 cup beef broth
• 0.5 cup water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup instant brown rice
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream

Instructions

1. Heat vegetable oil in a large pot or skillet over medium-high heat. Add ground beef and yellow onion, breaking up the beef with a spoon. Cook until beef is browned and onion is softened, about 5-7 minutes. Drain any excess fat.
2. Stir in chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add kidney beans, tomato sauce, beef broth, water, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
4. While the chili simmers, prepare the instant brown rice according to package directions.
5. Serve the chili hot over brown rice. Garnish with shredded cheddar cheese and sour cream, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 480
• Protein: 32.5 g
• Carbohydrates: 45.1 g
• Fat: 19.3 g
• Fiber: 10.2 g
• Sodium: 920 mg
• Saturated Fat: 7.5 g
• Sugar: 7.1 g
• Cholesterol: 75 mg