Description
Make this budget friendly ground beef and bean chili using minimal chopping. It is perfect for busy students needing a cozy one pot dinner from pantry staples. This recipe uses ground beef, canned beans, and canned tomatoes for minimal prep and big flavor.
Ingredients
- 1 tablespoon neutral oil such as canola or vegetable
- 1 pound ground beef
- 1 small yellow onion very finely chopped or use 0.5 cup frozen chopped onion
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 1 can 14 to 15 ounces diced tomatoes
- 1 can 8 ounces tomato sauce or crushed tomatoes
- 1 can 15 ounces kidney beans drained and rinsed
- 1 can 15 ounces black beans drained and rinsed
- 0.5 to 1 cup water as needed to thin
- Shredded cheese (optional topping)
- Plain yogurt or similar creamy topping (optional topping)
- Crushed tortilla chips or crackers (optional topping)
- Sliced green onion or a little extra chopped raw onion (optional topping)
Instructions
- Place a medium or large pot on the stove over medium high heat and let it warm for one to two minutes.
- Add the oil and the ground beef. Use a spoon or spatula to break the meat into small crumbles and spread it into an even layer. Cook for 5 to 7 minutes, stirring every minute, until the beef is browned and no pink pieces remain.
- Stir in the finely chopped onion or frozen onion. Cook for 2 to 3 minutes until the onion softens slightly.
- Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the meat and onion. Stir for about 30 seconds until everything is coated and the spices smell fragrant.
- Pour in the diced tomatoes, tomato sauce, and both kinds of drained beans. Add 0.5 cup water and stir well, scraping the bottom of the pot so nothing sticks.
- When the chili starts to bubble, turn the heat down to medium low so it simmers gently. Cook uncovered for 15 to 20 minutes, stirring a couple of times, until the chili thickens and the beans are very soft. Add a little more water if it gets thicker than you like.
- Taste the chili and add a pinch more salt or chili powder if you want a stronger flavor.
- Turn off the heat. Serve the chili in bowls with shredded cheese, a spoon of creamy topping, and crunchy chips or crackers on top if you have them.
Notes
- Cook ground beef until it reaches a safe internal temperature of at least 160 degrees F.
- Refrigerate leftovers within two hours in shallow containers.
- Brown the beef well before adding liquids to build deeper flavor.
- Rinse beans under cold water to reduce extra salt and starch.
- Freeze extra portions in single serving containers for up to 3 months.
- Reheat gently on the stove or microwave, stirring often.
- Prep Time: 5 to 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American