Classic Beef and Bean Chili

Classic Beef & Bean Chili topped with shredded cheese, green onion, and sour cream in bowls.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 379kcal

Author: Lauren

This classic Beef and Bean Chili is the ultimate comfort food! It’s perfect for cozy nights and ready in just 35 minutes. Made with tender ground beef, hearty beans, and a blend of warming spices, it's a warm and satisfying meal guaranteed to satisfy your taste buds!

Print Recipe

Ingredients

1 Tbsp olive oil (15g)
1 large yellow onion (220g) finely diced
1 green bell pepper (150g) finely diced
1 lb. ground beef 92%
1/2 tsp salt
2 cloves garlic minced
2 Tbsp tomato paste (33g)
1 heaping Tbsp chili powder
1/2 tsp each black pepper, paprika, cumin, cinnamon
1 cup beef broth (240g)
1 14.5-oz. can fire roasted tomatoes with juices
1 15-oz. can red kidney beans rinsed & drained
1 15-oz. can black beans rinsed & drained
1 tsp brown sugar (4g) 4g

Optional for topping:

Shredded cheddar cheese
Sour cream
Green onions thinly sliced

Instructions

Heat the olive oil in a dutch oven or large pot over medium heat. Once hot, add the onions and bell pepper. Cook until tender and browned on the edges, about 7-9 minutes, stirring occasionally.
Add the ground beef and salt. Cook, until no longer pink, about another 6 minutes, breaking into small crumbles with a meat masher as you go.
Add the garlic. Stir for about 30 seconds, until fragrant. Add the tomato paste, chili powder, black pepper, paprika, cumin and cinnamon. Combine well and cook for another 2 minutes.
Add the broth and fire roasted tomatoes. Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes (or longer if you want).
Stir in the kidney beans, black beans and brown sugar. Taste and adjust seasonings as needed. Serve with your favorite chili toppings and enjoy!

Notes

Storage: Store leftover chili in an airtight container in the fridge for up to a week.
Freeze: Let chili cool completely then add to an airtight container or freezer-safe Ziploc bag and freeze for about 3-4 months. If freezing in a Ziploc bag, I recommend laying the freezer bags flat. Then, move it upright the next day once frozen to save space. When ready to enjoy, thaw in the refrigerator overnight and reheat the next day.
Reheat: Add your desired portion to a saucepan over medium-heat and warm. You can also microwave portions in a covered microwave-safe container.

Nutrition