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beef and bean chili

Hearty Beef and Bean Chili


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  • Author: Morgan Hicks
  • Total Time: 60 minutes

Description

Hot and spicy beef and bean chili loaded with lots of yummy vegetables, topped with a sprinkle of cheddar cheese and cilantro. 


Ingredients

Units Scale
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 lb ground beef
  • 6 cloves garlic, minced
  • 1 yellow onion
  • 3 carrots, chopped
  • 2 bell peppers, chopped
  • 1 jalapeño, slightly seeded chopped
  • 1 can tomato paste
  • 1 can fire-roasted tomatoes
  • 2 cups bone broth
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp cinnamon
  • 1/2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 2 tsp chili powder
  • 2 tbsp apple cider vinegar

Optional toppings:

  • Shredded cheddar cheese
  • Green onions
  • Cilantro
  • Lime slices


Instructions

  1. In a skillet over medium-high heat, brown ground beef, occasionally stirring around and breaking up the meat as it cooks. Remove from heat and set aside. 
  2. In a dutch oven or large pot, add olive oil, chopped onions, peppers and carrots and sauté until soft. 
  3. Next add in minced garlic and sliced jalapeño. Stir into the onion mixture and sauté for 2-3 minutes until fragrant. 
  4. Next add in seasonings and tomato paste, stirring until vegetables are coated. 
  5. Add in beans, cooked ground beef, fire roasted tomatoes, and bone broth. 
  6. Cover and turn heat to medium low to cook and simmer for 35-45 minutes. Occasionally stir to make sure the bottom of the pan isn’t burning. If it does start to burn a bit, reduce heat to low. 
  7. Once cooked, serve with shredded cheddar cheese, green onions, cilantro and/or lime slices to top. 
  • Prep Time: 15
  • Cook Time: 45