Spicy Chili with Beans

Warm up your kitchen with this hearty and flavorful Spicy Chili with Beans, a one-pot wonder packed with bold spices, tender ground beef, and nutrient-rich ingredients. Featuring a medley of kidney beans, black beans, and sweet corn, this chili is simmered to perfection in a rich tomato base seasoned with chili powder, smoky paprika, and a hint of cayenne for just the right kick. Diced bell peppers, onions, and jalapeño add vibrant color and texture, while optional toppings like shredded cheese, sour cream, and fresh cilantro take it to the next level. Ready in under an hour, this satisfying recipe is perfect for cozy family dinners, meal prep, or game-day gatherings. Serve it with lime wedges for a refreshing zing and enjoy a bowl of comforting spicy chili that will keep you coming back for seconds!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, diced (one red, one green) bell peppers
• 1 small, minced jalapeño
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces (1 can) crushed tomatoes
• 1 cup beef broth
• 15 ounces (1 can, drained and rinsed) kidney beans
• 15 ounces (1 can, drained and rinsed) black beans
• 1 cup (fresh or frozen) corn kernels
• 0.25 cup, chopped (optional, for garnish) fresh cilantro
• 1 cup (optional, for serving) shredded cheese
• 0.5 cup (optional, for serving) sour cream
• 1 medium (optional, for serving) lime wedges

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up for 1 minute.

Step 2

Add the ground beef to the pot and cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.

Step 3

Add the diced onion, minced garlic, chopped bell peppers, and minced jalapeño to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

Step 5

Pour in the crushed tomatoes and beef broth. Stir to combine all the ingredients.

Step 6

Add the kidney beans, black beans, and corn kernels to the pot. Stir well and bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the pot with a lid, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking.

Step 8

Taste the chili and adjust seasoning with additional salt, pepper, or spices as desired.

Step 9

Serve the chili hot in bowls. Optionally, garnish with chopped fresh cilantro, shredded cheese, and a dollop of sour cream. Serve with lime wedges on the side if desired.

Nutrition Facts

Serving size	(9174.9g)

Amount per serving	% Daily Value*
Calories	8010.0

Total Fat 223.9g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 479.6mg	0%
Sodium 24887.4mg	0%
Total Carbohydrate 1089.0g	0%
Dietary Fiber 382.4g	0%
Total Sugars 113.8g
Protein 479.7g	0%

Vitamin D 0IU	0%
Calcium 4330.1mg	0%
Iron 113.6mg	0%
Potassium 5213.7mg	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: 24.3%

Protein: 23.1%

Carbs: 52.5%