Chili with Potatoes

Warm up your kitchen with this hearty and flavorful Chili with Potatoes, a comforting twist on a classic dish. Packed with tender chunks of potatoes, seasoned ground beef, and a rich tomato-based broth, this one-pot recipe offers a complete and satisfying meal. Spiced to perfection with chili powder, cumin, and paprika, this chili is further elevated by the addition of kidney beans and a variety of fresh garnishes like shredded cheddar cheese, sour cream, and cilantro. The diced potatoes add a creamy, starchy balance, making each bite both filling and delicious. Perfect for busy weeknights or a cozy weekend dinner, this chili comes together in under an hour and serves up to six. Whether you're feeding a crowd or looking for leftovers that only get better the next day, this recipe is sure to become your new go-to for a warming, hearty meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb ground beef
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 28 oz canned diced tomatoes
• 15 oz canned kidney beans, drained and rinsed
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 0.5 cup shredded cheddar cheese (for garnish)
• 0.25 cup sour cream (for garnish)
• 2 tbsp chopped fresh cilantro (for garnish)

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the ground beef to the pot, breaking it apart with a spoon, and cook until browned, about 7-8 minutes. Drain excess fat if necessary.

Step 5

Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Stir in the tomato paste and cook for 2 minutes until well incorporated.

Step 7

Add the diced potatoes, canned diced tomatoes (with their juice), kidney beans, and beef broth. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.

Step 9

Uncover and simmer for an additional 5-10 minutes to thicken the chili if needed.

Step 10

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 11

Serve hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.

Nutrition Facts

Serving size	(2932.3g)

Amount per serving	% Daily Value*
Calories	2697.5

Total Fat 150.6g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat 8.2g
Cholesterol 427.0mg	0%
Sodium 6634.3mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 51.4g	0%
Total Sugars 40.6g
Protein 129.4g	0%

Vitamin D 12IU	0%
Calcium 1084.0mg	0%
Iron 28.2mg	0%
Potassium 6776.3mg	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: 50.1%

Protein: 19.1%

Carbs: 30.7%