Servings: 6 bowls
Calories: 350kcal
Equipment
- Large pot
Ingredients
Chili Base
- 1 lb ground beef lean ground turkey can be a great substitute!
- 1 can (15 oz) kidney beans adds delightful texture
- 1 can (15 oz) black beans brings depth to the dish
- 1 can (28 oz) diced tomatoes adds juiciness and acidity
- 1 onion chopped enhances flavor with sweetness
- 2 cloves garlic minced
Seasonings
- 2 tablespoons chili powder packs the dish with heat
- 1 teaspoon cumin adds a lovely earthiness
- 1 teaspoon salt essential for balancing flavors
- 1/2 teaspoon black pepper provides just the right kick
Cooking
- 1 cup beef broth gives the chili a rich base
- 1 tablespoon olive oil helps to sauté the veggies
Instructions
Preparation
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-5 minutes.
- Add the ground beef to the pot, breaking it apart as it cooks. Continue cooking until browned, about 5-7 minutes, then drain excess fat if needed.
- Stir in the chili powder, cumin, salt, and pepper. Let the spices toast for about 1-2 minutes.
- Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally.
- Once done, ladle the chili into bowls and enjoy hot!
Notes
For extra creaminess, consider adding cheese or sour cream as a topping.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 800mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 4mg
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