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- 1 pound ground beef (preferably 80/20 blend) - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes - 1 medium onion, diced - 1 bell pepper (any color), diced - 3 cloves garlic, minced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Optional toppings: sour cream, shredded cheese, cilantro, or jalapeños

Savory Beef and Bean Chili in 30 Minutes

Discover the perfect comforting dish with this Spicy Quick Beef & Bean Chili recipe! Loaded with robust flavors and wholesome ingredients, this easy-to-make chili will warm you up from the inside out. Ideal for family dinners or cozy nights in, it offers flexibility to adjust spice levels to your liking. Serve it with your favorite toppings like sour cream or cilantro and enjoy a hearty meal that’s both delicious and nutritious. Perfect for meal prep too!
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Ingredients
  

1 lb ground beef (80/20 blend for optimal flavor)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with chili seasoning

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1/2 tsp cayenne pepper (optional, for added heat)

Salt and freshly ground black pepper to taste

1 cup beef broth or water

2 tbsp olive oil

Fresh cilantro or parsley, chopped (for garnish)

Sour cream and shredded cheese (for serving)

Instructions
 

Prep the Ingredients: Begin by gathering all your ingredients. Dice the onion and bell pepper, and mince the garlic. On a clean cutting board, break the ground beef into smaller pieces for easier cooking.

    Sauté the Vegetables: In a large pot or Dutch oven, pour in 2 tablespoons of olive oil and heat it over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant. Incorporate the minced garlic into the pot and cook for an additional minute, ensuring you do not burn the garlic.

      Brown the Beef: Raise the heat to medium-high and add the ground beef to the pot. Using a wooden spoon, break apart the meat, cooking for about 5-6 minutes, or until it’s well-browned and cooked through. If there is excess fat, drain it from the pot carefully.

        Spice it Up: Sprinkle in the chili powder, cumin, paprika, cayenne pepper (if using), along with salt and pepper. Stir well to coat the beef and vegetables evenly with the spices. Allow this to cook for an additional 1 to 2 minutes, which will enhance the flavors.

          Add Beans and Tomatoes: Carefully pour in the drained kidney beans and black beans, along with the can of diced tomatoes (including their juices). Stir everything together to ensure that all the ingredients are well combined.

            Simmer the Chili: Add 1 cup of beef broth (or water) to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes. During this time, stir occasionally to help thicken the chili and allow the flavors to meld together beautifully.

              Taste and Adjust: After simmering, taste the chili and make any necessary adjustments to the seasoning. If the chili is thicker than you prefer, add a little more broth to achieve your desired consistency.

                Serve: Ladle the chili into individual bowls, garnishing each serving with fresh cilantro or parsley. For an indulgent touch, add a dollop of sour cream and a sprinkle of shredded cheese on top.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4-6

                    - Presentation Tips: Serve the chili with slices of crusty bread or tortilla chips on the side for dipping. A wedge of lime can also add a fresh burst of flavor when squeezed over the chili before enjoying!