Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 or leaner)
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- Salt & pepper, to taste
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted if possible)
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
Instructions
- Heat oil in a large pot. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Brown ground beef, breaking it up, for 5–7 minutes. Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt & pepper. Cook 1 minute to bloom the spices.
- Mix in tomato paste and cook 1 minute.
- Add diced tomatoes and beef broth, stirring well.
- Add beans. Simmer uncovered 30–40 minutes, stirring occasionally until thickened.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
- Top with shredded cheddar, sour cream or Greek yogurt, green onions, cilantro, tortilla chips, or a squeeze of lime.
- Pair with warm cornbread or crusty bread for the ultimate comfort meal.
- Prep Time: 10-15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg