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Beef and Bean Chili

Serves 4
Time 45 min
This is a great all-around beef chili, with just the right balance of spices and quick enough for a simple family dinner. If desired, lean ground turkey can replace the beef. Serve in bowls topped with grated Cheddar cheese and salsa fresca for a festive touch.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion coarsely chopped
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound lean ground beef
  • 1 (15.0-ounce) can tomato sauce
  • 1 cup cooked kidney beans
  • 1 cup cooked black beans
  • 1/8 teaspoon fine sea salt
  • 1/2 cup chopped fresh cilantro
  • Hot pepper sauce to taste (optional)
Method

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes. 

Add chili powder, oregano, cumin and chile flakes and cook, stirring constantly, for 1 minute. Add ground beef and cook, stirring and breaking up with a wooden spoon, until meat is browned, 3 to 5 minutes. 

Add tomato sauce, 1 cup water and beans. Season with salt and stir to combine. Bring to a boil, lower the heat to low, cover and simmer, stirring often, until flavors have melded and sauce is thickened and bubbly, about 30 minutes. Stir in cilantro and hot pepper sauce, if desired. Ladle chili into bowls and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion coarsely chopped
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound lean ground beef
  • 1 (15.0-ounce) can tomato sauce
  • 1 cup cooked kidney beans
  • 1 cup cooked black beans
  • 1/8 teaspoon fine sea salt
  • 1/2 cup chopped fresh cilantro
  • Hot pepper sauce to taste (optional)