Weeknight Beef and Bean Chili

This stovetop chili is thick enough to serve in bowls, over rice, or with cornbread. Browning the beef and aromatics before adding the tomatoes builds a savory base, and a short simmer gives the spices time to blend. For a milder pot, start with less chili powder and add more at the table.

Serves: 6
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 1 tablespoon neutral oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) crushed tomatoes
• 1 cup low-sodium beef broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• Shredded cheddar, sliced scallions, and cooked rice or cornbread, to serve

Method

1. Heat the oil in a heavy pot over medium heat. Add the beef and cook for 5 to 6 minutes, breaking it into small pieces, until browned.
2. Add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic, chili powder, cumin, and smoked paprika for 30 seconds.
3. Add both kinds of tomatoes, the broth, kidney beans, black beans, salt, and pepper. Stir and bring the pot to a gentle simmer.
4. Partially cover and cook for 25 minutes, stirring every few minutes so the bottom does not catch. Remove the lid for the last 5 minutes if you want a thicker chili.
5. Taste and adjust the salt or chili powder. Serve with cheddar, scallions, and rice or cornbread.

Variations

Use ground turkey instead of beef and brown it the same way. Add 1 cup frozen corn during the final 10 minutes, or replace one can of beans with another variety. For a smoky heat, serve with hot sauce rather than increasing the seasoning in the whole pot.

Storage and reheating

Cool promptly, divide into shallow containers, and refrigerate covered for up to 3 to 4 days. Reheat on the stove over medium heat until bubbling, adding a splash of broth if it has thickened. Freeze portions in suitable containers if you want to save them for another meal; thaw in the refrigerator before reheating.

Plan this pot alongside the grocery list for a budget and the flexible meal rotation guide. Add the beans and tomatoes to the Lucru Home meal planner so the pantry staples have a place in the week.