Quick Bean and Beef Chili Recipe
Introduction
This quick chili with beans is a hearty, flavorful dish that’s perfect for busy weeknights. It combines ground beef, aromatic spices, and tender beans to create a comforting meal that everyone will love.
Ingredients
- 1 pound ground beef (substitute with ground turkey or plant-based crumbles for vegetarian option)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cans (14 ounces each) diced tomatoes, undrained
- 2 cans (14 ounces each) beans (kidney, black, or pinto), drained and rinsed
- 1 cup low-sodium beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Chopped fresh cilantro
- Sour cream or plain yogurt
- Shredded cheddar cheese
- Sliced jalapeños
Instructions
- Step 1: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. For a vegetarian version, sauté plant-based crumbles following package directions.
- Step 2: Add the diced onion and green bell pepper to the pot. Cook for 4 to 5 minutes until softened.
- Step 3: Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 4: Mix in chili powder, cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables.
- Step 5: Pour in diced tomatoes with their juices, drained beans, and broth. Stir to combine evenly.
- Step 6: Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally.
- Step 7: Taste and adjust seasoning with additional salt and pepper if desired.
- Step 8: Ladle chili into bowls and garnish with chopped cilantro, sour cream, shredded cheddar cheese, and sliced jalapeños as preferred.
Tips & Variations
- For a thicker chili, simmer uncovered for the last 5-10 minutes to reduce excess liquid.
- Substitute ground turkey or plant-based crumbles to make the dish lighter or vegetarian.
- Add corn or diced zucchini with the vegetables for extra texture and nutrition.
- Adjust cayenne pepper to control the heat level according to your preference.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a slow cooker?
Yes, you can brown the meat and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
What beans work best in chili?
Kidney, black, and pinto beans are classic choices that hold their shape and complement the flavors well. You can mix different types or use just one kind based on your preference.
Print
Quick Bean and Beef Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This quick chili with beans is a hearty and flavorful dish perfect for weeknight dinners. It combines ground beef or a vegetarian alternative with a medley of spices, diced tomatoes, and beans, simmered to perfection in a single pot. Topped with fresh cilantro, sour cream, shredded cheese, and jalapeños, this chili is customizable and satisfying for all tastes.
Ingredients
Meat and Alternatives
- 1 pound ground beef (substitute with ground turkey or plant-based crumbles for vegetarian option)
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Canned Goods
- 2 cans (14 ounces each) diced tomatoes, undrained
- 2 cans (14 ounces each) beans (kidney, black, or pinto), drained and rinsed
Liquids
- 1 cup low-sodium beef or vegetable broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Toppings
- Chopped fresh cilantro
- Sour cream or plain yogurt
- Shredded cheddar cheese
- Sliced jalapeños
Instructions
- Brown the meat: Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. For vegetarian version, sauté plant-based crumbles according to package directions.
- Sauté vegetables: Add diced onion and green bell pepper to the pot. Cook for 4 to 5 minutes until softened.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Incorporate spices: Mix in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Stir thoroughly to coat the meat and vegetables evenly.
- Add canned ingredients and broth: Pour in the diced tomatoes with their juices, drained and rinsed beans, and broth. Stir to combine thoroughly.
- Simmer the chili: Bring the mixture to a simmer. Reduce heat to low, cover the pot, and cook for 15 to 20 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning: Taste the chili and add additional salt and black pepper as needed to suit your preference.
- Serve with toppings: Ladle the chili into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or plain yogurt, shredded cheddar cheese, and sliced jalapeños as desired.
Notes
- For a vegetarian chili, replace ground beef with plant-based crumbles and use vegetable broth.
- Adjust the cayenne pepper or omit it completely for a milder chili.
- Leftover chili tastes even better the next day as flavors meld.
- This chili freezes well for up to 3 months.
- Consider adding corn or diced carrots for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: quick chili, chili with beans, easy chili recipe, ground beef chili, vegetarian chili, weeknight dinner
