Easy Beef and Bean Chili

Easy Beef and Bean Chili

A hearty, flavorful chili made with ground beef, beans, and simple pantry ingredients. Perfect for a cozy, budget-friendly meal that’s both filling and delicious!

Ingredients:

  • 1 lb ground beef (can use lean or regular)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juices)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (optional)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 cup beef broth (or water)
  • 1 tbsp olive oil (or vegetable oil)
  • Salt and pepper to taste
  • Toppings: sour cream, shredded cheese, green onions, cilantro (optional)

Instructions:

1. Cook the beef:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat if necessary.

2. Sauté the veggies:

  • Add the diced onion, garlic, and bell pepper (if using) to the pot with the beef. Cook for 3-4 minutes until the onion is softened and fragrant.

3. Add the spices:

  • Stir in the chili powder, cumin, smoked paprika (if using), and cayenne pepper (if using). Cook for another 1-2 minutes, allowing the spices to toast and release their flavors.

4. Add the beans and tomatoes:

  • Add the kidney beans, black beans, and diced tomatoes (with juices) to the pot. Stir to combine. Pour in the beef broth or water and bring the mixture to a simmer.

5. Simmer the chili:

  • Reduce the heat to low and let the chili simmer, uncovered, for about 20-30 minutes, stirring occasionally. If the chili thickens too much, add a little more broth or water to reach your desired consistency.

6. Season to taste:

  • Taste the chili and add salt and pepper to your liking. You can also adjust the spice level by adding more chili powder or cayenne pepper if you like it spicier.

7. Serve:

  • Serve the chili hot with your choice of toppings: sour cream, shredded cheese, chopped green onions, or fresh cilantro.

Tips:

  • Make it vegetarian: Skip the ground beef and add extra beans, vegetables (like zucchini or carrots), or even lentils for a hearty, vegetarian version.
  • Use canned chili beans: If you have canned chili beans on hand, you can skip the individual beans and use them for extra flavor.
  • Spicy or mild: Adjust the cayenne pepper and chili powder to your heat preference. If you want a milder chili, skip the cayenne.

Serving Suggestions:

  • Serve the chili with cornbread, rice, or tortilla chips for a filling meal.
  • Top with sliced avocado or a squeeze of lime for extra flavor.
  • Great for meal prep! Store leftovers in the fridge for up to 3 days or freeze for later.