Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (14.5 oz or 400 g) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup (240 ml) beef broth
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon.
- Stir in chili powder, cumin, salt, and pepper, mixing well.
- Add the drained beans, diced tomatoes, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.
- Serve hot, garnished with your choice of toppings like cheese or sour cream if desired.
Notes
- For added heat, include diced jalapeños or hot sauce.
- This chili can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy beef and bean chili, simple chili recipe, hearty chili