Quick 'n' Cozy Chili
This chili is a hearty, flavor-packed dish featuring ground beef, kidney and black beans, peppers, onions, and canned tomatoes. Ready in just 30 minutes, it’s the perfect meal for a busy night without sacrificing taste!
Servings 4 people
Calories 568kcal
Equipment
- 1 Large Pot
- 1 Large spoon or ladle
- 1 cutting board
- 1 Sharp knife
Ingredients
- ½ tbsp Oil of choice
- 1 lb Ground beef
- 1 cup Bell pepper
- 1 cup Onion
- 1 can Diced tomatoes
- 1 ½ cups Beef or chicken broth
- 1 tbsp Chili powder
- 1 tsp Onion powder
- 1 ½ tsp Paprika
- 1 tsp Ground black pepper
- ½ tsp Salt
- 1 tsp Cumin
- 15 oz Can of black beans
- 15 oz Can of kidney beans
- 14.5 oz Can of diced tomatoes
- Optional toppings: low-fat shredded cheese, light sour cream, and sliced green onions.
Instructions
On a cutting board, dice the bell pepper and onion using a sharp knife.
Heat ½ tbsp of oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a large spoon, about 5-7 minutes. Drain excess fat if necessary.
Add the diced bell pepper and onion to the pot. Cook for 3-4 minutes until softened.
Stir in chili powder, onion powder, paprika, black pepper, salt, and cumin. Pour in the can of diced tomatoes and broth. Stir to combine.
Drain and rinse the black beans and kidney beans, then add them to the pot. Stir in the second can of diced tomatoes.
Bring the chili to a gentle simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally to let the flavors meld.
Ladle the chili into bowls and top with optional shredded cheese, light sour cream, and sliced green onions, if desired.
Nutrition
Calories: 568kcal | Carbohydrates: 66g | Protein: 45g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1035mg | Potassium: 1805mg | Fiber: 22g | Sugar: 9g | Vitamin A: 2074IU | Vitamin C: 74mg | Vitamin D: 0.1µg | Calcium: 169mg | Iron: 11mg