Homestyle Beef Chili Bowls

A classic chili made with lean ground beef and a medley of beans, slow-simmered with savory spices, perfect for a comforting and high-protein meal.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.82/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• comfort food
• one-pot
• slow cooker
• smoky

Ingredients

• 1 pound lean ground beef (90/10)
• 1 yellow onion (large, diced)
• 1 red bell pepper (large, diced)
• 3 clove garlic (minced)
• 1 tablespoon olive oil
• 1 can diced tomatoes
• 1 can kidney beans (rinsed and drained)
• 1 can black beans (rinsed and drained)
• 1.5 cup beef broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.25 cup brown rice (uncooked)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lean ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
2. Add diced yellow onion and diced red bell pepper to the pot and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
4. Pour in the can of diced tomatoes, kidney beans, black beans, and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes to allow flavors to meld. Season with salt and black pepper to taste.
5. While the chili simmers, cook the brown rice according to package directions. For every 1 cup of uncooked brown rice, typically combine with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 35-40 minutes until water is absorbed and rice is tender.
6. Serve the chili hot over cooked brown rice, garnished with fresh cilantro if desired. Reserve remaining chili for Wednesday's meal.

Nutrition (per serving)

• Calories: 725
• Protein: 42.3 g
• Carbohydrates: 97.4 g
• Fat: 16.7 g
• Fiber: 13.9 g
• Sodium: 2014 mg
• Saturated Fat: 5 g
• Sugar: 12.6 g
• Cholesterol: 73 mg