Homestyle Beef and Black Bean Chili

Name: Homestyle Beef and Black Bean Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 pound ground beef (90/10); 1 yellow onion (large, diced); 1 red bell pepper (diced); 4 clove garlic (minced); 28 ounce crushed tomatoes; 30 ounce black beans (rinsed and drained); 1.5 cup beef broth; 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper; 3 cup white rice (uncooked); 6 cup water; 0.25 cup fresh cilantro (chopped); 2 limes (juiced); 1 cup shredded cheddar cheese

A hearty, savory chili made with lean ground beef and black beans, simmered to perfection in a slow cooker and served with fluffy cilantro lime rice and a sprinkle of cheddar cheese.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Servings: 10
Cuisine: American
Difficulty: Easy
Cost: $3.11/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound ground beef (90/10)
1 yellow onion (large, diced)
1 red bell pepper (diced)
4 clove garlic (minced)
28 ounce crushed tomatoes
30 ounce black beans (rinsed and drained)
1.5 cup beef broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
3 cup white rice (uncooked)
6 cup water
0.25 cup fresh cilantro (chopped)
2 limes (juiced)
1 cup shredded cheddar cheese

Instructions

In a large skillet, brown the ground beef over medium-high heat for 5-7 minutes, breaking it up with a spoon. Drain any excess fat.
Transfer the browned beef to the slow cooker. Add the diced yellow onion, red bell pepper, and minced garlic to the slow cooker. Stir to combine.
Pour in the crushed tomatoes, black beans (rinsed and drained), and beef broth. Add the chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir all ingredients well to combine.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chili is hot and flavors are melded.
About 25 minutes before serving, prepare the cilantro lime rice. In a medium pot, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
Once rice is cooked, fluff with a fork. Stir in the chopped fresh cilantro and fresh lime juice.
Serve the chili hot over a bed of cilantro lime rice. Garnish with shredded cheddar cheese, if desired.

Notes

Leftovers store well in an airtight container for up to 3-4 days, making it perfect for meal prep. The flavors often deepen overnight!

Nutrition (per serving)

Calories: 420
Protein: 30.5 g
Carbohydrates: 48.2 g
Fat: 13.8 g
Fiber: 9.5 g
Sodium: 780 mg
Saturated Fat: 5.2 g
Sugar: 5.1 g
Cholesterol: 65 mg