Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, jalapeños
Instructions
- Heat a large pot over medium heat, add ground beef, chopped onions, and minced garlic. Sauté until beef is browned and onions are translucent.
- Add kidney beans, black beans, diced tomatoes, and beef broth to the pot. Mix well.
- Bring to a light boil, then reduce heat and let simmer for about 30 minutes to deepen flavors.
- Ladle the chili into bowls and add desired toppings such as shredded cheese, sour cream, green onions, or jalapeños. Serve and enjoy!
Notes
- This chili can be stored in an airtight container for up to 4 days in the refrigerator.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Reheat thawed chili on the stove for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg