Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- Cilantro and shredded cheese for garnish
Instructions
- Sauté the chopped onion and bell pepper in a large pot over medium heat until tender.
- Add ground beef and brown, then mix in garlic, chili powder, and cumin to create an aromatic base.
- Stir in black beans, kidney beans, crushed tomatoes, and beef broth. Bring to a boil then simmer for 30 minutes.
- Adjust seasoning if needed and serve in bowls, garnished with cilantro and cheese.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later use.
- This chili pairs well with cornbread, tortilla chips, or salad.
- For a vegetarian option, substitute beef with lentils or vegetables and use vegetable broth.
- Feel free to add cayenne or jalapeños for extra heat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg