Description
A comforting and hearty stovetop chili that’s easy to make, packed with nutrients, and perfect for any weeknight or gathering.
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups beef broth
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Add ground beef, breaking it up with a wooden spoon and cook for 5-7 minutes until browned. Drain excess fat if needed.
- Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper (if using), and stir well. Cook for 1-2 minutes.
- Stir in tomato paste and mix well. Cook for another 2-3 minutes.
- Pour in diced tomatoes, beef broth, and season with salt and pepper to taste. Stir to combine and bring to a simmer.
- Lower the heat and let it cook for 20-25 minutes, stirring occasionally.
- Add kidney and black beans, stir to combine, and simmer for another 10-15 minutes.
- Taste and adjust seasoning as needed. Serve hot with desired toppings.
Notes
For a vegetarian version, swap ground beef for a plant-based alternative and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American