Beef and Bean Chili Bowl

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
2. 2 Add diced onion and bell pepper to the pot and cook until softened.
3. 3 Stir in minced garlic and cook for another minute until fragrant.
4. 4 Add crushed tomatoes, beef broth, kidney beans, pinto beans, chili powder, cumin, smoked paprika, salt, and black pepper.
5. 5 Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
6. 6 Taste and adjust seasoning if necessary. Serve hot with your choice of toppings.

Nutrition

Tips

• For a smokier flavor, add a chipotle pepper in adobo sauce.
• This chili tastes even better the next day as the flavors meld together.
• Feel free to use a mix of your favorite beans.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through.

Serving Suggestions

• Pair with warm cornbread for a complete meal.
• Serve with a side of crunchy tortilla chips.

FAQ