Weeknight Chili

A flavorful and satisfying chili packed with ground beef, beans, and vibrant spices, served over fluffy brown rice and topped with cheese and sour cream for a comforting meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.82/serving

Dietary

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

Tags

• budget-friendly
• comfort food
• quick
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 1 yellow onion (medium, diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (adjust to taste)
• 15 ounce diced tomatoes (undrained)
• 15 ounce crushed tomatoes
• 1 cup beef broth
• 15 ounce kidney beans (rinsed, drained)
• 15 ounce black beans (rinsed, drained)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup brown rice (uncooked)
• 1.75 cup water
• 1 cup shredded cheddar cheese (for topping)
• 0.5 cup sour cream (for topping)

Instructions

1. Cook the brown rice: In a small saucepan, combine 1 cup uncooked brown rice with 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Keep covered off heat until serving.
2. While rice cooks, heat 1 tablespoon 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. Drain any excess fat.
3. Add the diced yellow onion and green bell pepper to the pot with the beef. Cook for 5-7 minutes, stirring occasionally, until vegetables soften.
4. Stir in the minced garlic, chili powder, ground cumin, dried oregano, and cayenne pepper. Cook for 1 minute more until fragrant.
5. Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir in the kidney beans and black beans. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. If time allows, longer simmering improves flavor.
7. Serve the chili hot over the cooked brown rice, topped with shredded cheddar cheese and sour cream if desired.

Notes

Chili tastes even better the next day as the flavors deepen. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 590
• Protein: 42.1 g
• Carbohydrates: 65.5 g
• Fat: 17.5 g
• Fiber: 15.3 g
• Sodium: 1180 mg
• Saturated Fat: 7.5 g
• Sugar: 12.1 g
• Cholesterol: 75 mg