Chili and Beans

Warm up your taste buds with this hearty and flavorful Chili and Beans recipe, a classic comfort food perfect for weeknight dinners or chilly evenings. Packed with seasoned ground beef, two types of tender beans (kidney and black), and a medley of aromatic vegetables, this chili boasts bold flavors thanks to a rich blend of chili powder, cumin, paprika, and a dash of optional cayenne for a spicy kick. Simmered to perfection in a base of diced tomatoes, tomato paste, and broth, the result is a thick, satisfying stew that's both nourishing and wildly delicious. Customize your bowl with garnishes like fresh cilantro, shredded cheddar cheese, and creamy sour cream for a restaurant-quality touch. Ready in under an hour with only 15 minutes of prep, this recipe serves six and is ideal for meal prep or easy family-style dining.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 28 ounces diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.25 teaspoons cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0.5 cup shredded cheddar cheese (optional, for topping)
• 0.25 cup sour cream (optional, for topping)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if needed.

Step 3

Add the diced onion, garlic, and red bell pepper to the pot. Sauté for 5–6 minutes until the vegetables are softened and fragrant.

Step 4

Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1–2 minutes to toast the spices.

Step 5

Add the tomato paste and stir well to coat the meat and vegetables.

Step 6

Pour in the diced tomatoes, beef or chicken broth, kidney beans, and black beans. Stir everything together.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning with additional salt or spices as desired.

Step 9

Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream, if desired.

Nutrition Facts

Serving size	(2828.0g)

Amount per serving	% Daily Value*
Calories	2563.5

Total Fat 130.0g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 391.1mg	0%
Sodium 5133.3mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 74.1g	0%
Total Sugars 41.0g
Protein 153.4g	0%

Vitamin D 12IU	0%
Calcium 1134.9mg	0%
Iron 32.8mg	0%
Potassium 6144.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 23.4%

Carbs: 32.1%